Kale Pesto Mushroom Pistachio Bowls
Kale Pesto Mushroom Pistachio Bowls are a great healthy weeknight dinner in fall, winter, or spring! These easy, gluten-free & vegan bowls take just 30 minutes to make. Use leftover pesto on salads, roasted vegetables, sandwiches, or eggs!
Serves: 2-3
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
  • 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, more to taste
  • Freshly ground black pepper
  1. Combine the pistachios, garlic, kale, lemon juice, sea salt, pepper, ¼ cup olive oil and ¼ cup water in a small blender and pulse until pureed.
  2. Heat the oil in a large skillet over medium heat. Add the mushrooms, ¼ teaspoon sea salt, pepper, stir to coat, then cook 8 to 10 minutes or until the mushrooms are browned and softened, stirring occasionally. Remove from heat and toss with the balsamic.
  3. In a medium bowl, finely chop the remaining kale and remove any tough stem pieces. Toss with a few scoops of the kale pesto sauce and season with salt and pepper. Toss and gently massage.
  4. Assemble the bowls with the cooked quinoa, kale, mushrooms, chickpeas, pistachios, red pepper flakes and generous scoops of the sauce. Season to taste.
Recipe by Love and Lemons at https://www.loveandlemons.com/kale-pesto-mushroom-pistachio-bowls/