VEGAN PESTO KALE BOWL

I am so excited to share my absolute favourite bowl with you guys. This is full of so many nutrients and delicious veggies and I know you’re going to love it as much as we do! It has a bunch of steps to it but it is super easy and I’m usually getting them all done at the same time so it goes quickly. You’re going to love it! Make sure to upload pictures to Instagram hashtag #conveyhealthyliving and tag @conveyhealthyliving so I can see your master pieces! Let me know if you have any questions.

Vegan Pesto Kale Bowl

2017-04-03 15:04:26

Serves 2

Healthy and Easy!

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Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Ingredients

1 yam chopped into cubes
1 handful of broccolini
1 cup of brussel sprouts cut into half
1 bunch of kale, centre stems removed, chopped and blanched
1/2 cup of quinoa
Splash of balsamic vinegar
1 tsp of oregano
Salt and pepper to taste

Pesto

1/4 cup of pine nuts
2 cloves of garlic
1 pack of fresh basil
1/4 cup of olive oil
Salt and pepper to taste

Instructions

Preheat oven to 375 degrees fahrenheit.
Chop yam into cubes, drizzle a bit of olive oil, salt, pepper and oregano over and bake in the over for 40 minutes at 375. Flip at 20 minutes.
Chop brussel sprouts in half, add to a baking dish, drizzle with a bit of oil and add salt and pepper. Cook until golden brown at 375. I usually have them in the oven at the same time as the yams. Mix half way through.
Steal Broccolini.
Blanche chopped stemless kale, rinse out water with hands.
Blend pine nuts, olive oil, garlic, salt and pepper in a blender (I use my magic bullet).
Add cooked yams, brussel sprouts, broccolini, kale and quiona to a bowl. Top with pesto and drizzle some balsamic vinegar if you desire. Add salt and pepper to taste.
Mix all together and enjoy!

Notes