GREEN PESTO BOWL

Buddha bowls have been a huge craze over the past couple of years, or superfood bowls if you may. They can take many forms and include almost anything. Let's face it who doesn't like putting different things into a bowl and combining it with a bang on dressing or sauce? 

These normally consist of some type of grain, protein, vegetables, and sauce. So Basically ANYTHING, the options are endless. These are my favourite type of meals because, they are Quick (or can be) filling, delicious, and EASY (or can be).

Pesto is a huge favourite also, being half italian, its basically what i grew up with, well that and marinara sauce, homemade pasta and the likes of. #YUM. I play a lot around with different combinations of pestos, and they are super super basic, yet so good. This one is quite earthy, and nutty from the hemp seeds, but packs a huge protein punch!

I combined it with some crispy marinated tofu, macadamia ricotta, and drizzled it with tahini. SO much yum in one bowl.

Are you ready?

 

You're going to need the following:

Pesto:

3C fresh basil

1C spinach

1/2 avocado

1/2C hemp seeds

2Tbsp nutritional yeast

2 cloves garlic

1/4C olive oil

1/2tsp pink himalayan salt

 

Macadamia ricotta:

1C macadamia nuts

4Tbsp nutritional yeast

1 clove garlic

2Tbsp lemon juice

1/4C water

1/2tsp pink himalayan salt

 

Crispy tofu:

1 400g block of tofu

1Tbsp arrowroot starch (cornstarch/tapioca starch)

1Tbsp tamari

1Tbsp organic maple

 

Asparagus & Broccoli:

8 Asparagus stems

3 cloves garlic

1Tbsp lime juice

1Tbsp olive oil

1tsp pink himalayan salt

 

Other veg:

3C organic spinach

 

Method:

Pesto:

1. Combine all ingredients into a food processor (or blender) i used a food processor as it give more texture.

2. Process (or blend) until fully incorporated 

3. Set aside

 

Macadamia ricotta:

 

1. Combine all ingredients into a food processor (or blender) i used a food processor as it give more texture.

2. Process (or blend) until fully incorporated 

3. Stir through chopped dill and or parsley

4. Set aside

 

Crispy tofu:

(Pre-heat your oven to 200degrees celsius)

1. Squeeze all of the water out of the tofu (wrap it in paper towel, and place something heavy on top for roughly 15 minutes. Better yet, get yourself a tofu press, these are such a great tool to have in the kitchen

2. In a zip lock bag, mix together the marinade and tofu, shake to coat (marinate for roughly 20 minutes)

3. Bake in oven, on a pre-lined baking dish for 20 minutes, flipping half way at 10 minutes.

 

Asparagus and broccoli:

1. Cut off the tough parts of the asparagus stalks and broccoli, Chop to size, i like big pieces

2. In a bowl, combine the marinade ingredients

3. On a pre-lined baking dish place the vegetables and brush with marinade.

4.  Bake in oven for 20 minutes, flipping half way at 10 minutes.

 

Preparing your bowl:

1. Start with your spinach on the bottom

2. Place the tofu and roasted greens on top

3. A dollop of macadamia ricotta, and a spoon of pesto

4. Drizzle with some tahini and lime juice

5. Gobble Gobble!