loveandlemons5.0
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!
👥 3 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●skillet
- ●bowl
📝 Preparation Steps
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.
fresh lemon juice2 tablespoons
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.
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