Tuscan Pesto Power Bowl

Recipe:

Tuscan Pesto power bowl

PLANT-BASED | PROTEIN PACKED

Total time: 20 mins
Serves: 2

Our super green pesto is packed with protein, Vitamin C + E! Tossed with hearty white beans, marinated artichokes, sun-dried tomatoes, and briny olives, this Tuscan Pesto Power Bowl is a vibrant, nourishing dish that brings serious Mediterranean energy to your plate.

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INGREDIENTS

For the Salad: 

• 3 cups curly kale, stems removed, torn into bite-sized pieces 

• ½ artichoke hearts 

• ¼ cup sun-dried tomatoes, sliced 

• ¼ cup Kalamata olives 

• 1 cup cooked white beans 

• Handful fresh basil leaves (optional, for garnish) 

For the Vegan Kale Pesto Dressing: 

• ¼ cup pine nuts 

• ¼ cup cashews 

• ¼ cup pistachios 

• 1 cups kale leaves (stems removed) 

• 2 garlic cloves 

• 1 tbsp nutritional yeast 

• 2 tbsp lemon juice (freshly squeezed) 

• ¼ cup extra virgin olive oil 

• ¼ cup water (adjust for desired consistency) 

• Salt and pepper, to taste 

METHOD

Prepare the Salad: 

• Wash and dry the kale thoroughly. Remove the stems and tear the leaves into bite-sized pieces. Massage the kale with a pinch of salt and a drizzle of olive oil for 2-3 minutes to soften. 

• In a large bowl, add the kale, artichoke hearts, sun-dried tomatoes, olives and white beans. Toss gently to combine. 

Make the Vegan Kale Pesto Dressing: 

• Start by blanching your kale in hot water for 3-5 minutes, until softened. Drain and add to your blender.

• Add pine nuts, cashews, pistachios, kale leaves, garlic, nutritional yeast, and lemon juice. 

• Blend until smooth. It should be thick yet pourable. If necessary, adjust with a little more water or oil. 

• Season the pesto dressing with salt and pepper to taste. 

Assemble the Salad: 

• Drizzle the vegan kale pesto dressing over the salad and toss to coat all the ingredients evenly. 

• Garnish with fresh basil leaves.