Description
Kale Pesto Mushroom Pistachio Bowls are a wholesome, gluten-free, and vegan meal perfect for a healthy weeknight dinner throughout the fall, winter, or spring. Featuring a vibrant kale pesto sauce blended with pistachios, this dish combines sautéed mushrooms, protein-rich quinoa, chickpeas, and fresh kale for a nutritious, colorful bowl that comes together in just 30 minutes.
Ingredients
Kale Pesto Sauce:
- ¼ cup Southern Grove Pistachios, shelled
- 1 garlic clove
- 1 packed cup SimplyNature Organic Chopped Kale
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- ¼ cup Specially Selected Premium Italian Extra Virgin Olive Oil
- ¼ cup water
For the Bowls:
- 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil
- 16 ounces Baby Bella mushrooms, sliced
- 2 teaspoons SimplyNature Aged Balsamic Dressing
- 4 packed cups SimplyNature Organic Chopped Kale
- 2 cups cooked SimplyNature Organic Quinoa
- ½ cup Dakota’s Pride Garbanzo Beans, rinsed and drained
- 1 tablespoon crushed Southern Grove Pistachios
- Pinches of Stonemill Crushed Red Pepper, optional
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Kale Pesto: Combine the pistachios, garlic, kale, lemon juice, sea salt, freshly ground black pepper, olive oil, and water in a small blender. Pulse until the mixture becomes a smooth and creamy puree, forming the kale pesto sauce.
- Sauté the Mushrooms: Heat 1 tablespoon of organic extra virgin olive oil in a large skillet over medium heat. Add the sliced Baby Bella mushrooms, ¼ teaspoon sea salt, and freshly ground black pepper. Stir to coat the mushrooms evenly with oil and seasoning. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are browned and softened. Remove the skillet from heat and toss the mushrooms with 2 teaspoons of aged balsamic dressing for added flavor.
- Prepare the Kale Base: In a medium bowl, finely chop the remaining 4 packed cups of chopped kale, removing any tough stems for better texture. Toss the kale with a few scoops of the freshly made kale pesto sauce. Season with salt and pepper to taste, then gently massage the kale to help it absorb the flavors and soften slightly.
- Assemble the Bowls: Divide the cooked quinoa evenly into serving bowls. Add the kale mixture, sautéed mushrooms, and rinsed chickpeas on top. Sprinkle the crushed pistachios and pinches of crushed red pepper flakes if using. Add generous scoops of the kale pesto sauce over everything and season with additional sea salt and freshly ground black pepper as desired.
Notes
- Use leftover kale pesto as a versatile sauce on salads, roasted vegetables, sandwiches, or even eggs.
- To keep the recipe gluten-free and vegan, ensure all processed ingredients like dressings and quinoa are certified gluten-free and vegan.
- Adjust the crushed red pepper flakes according to your heat preference or omit if you prefer a milder flavor.
- For extra protein, consider adding grilled tofu or tempeh.
- This dish stores well refrigerated for up to 3 days; pesto can be refrigerated separately to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Healthy American