FIG + KALE + PUMPKIN SEED BUDDHA BOWLS WITH BASIL TAHINI PESTO SAUCE

0

 

Print

FIG + KALE + PUMPKIN SEED BUDDHA BOWLS WITH BASIL TAHINI PESTO SAUCE


Ingredients

  • •figs
  • •5 stalks kale
  • •1 can garbanzo beans/chickpeas (drained)
  • •1/2 cup raw pumpkin seeds (toasted)
  • •rice
  • •avocado
  • •olive oil (for massaging the kale)
  • •salt (for massaging the kale)
  • •basil tahini pesto sauce (see below)
  • BASIL TAHINI PESTO SAUCE
  • •handful fresh basil leaves
  • •1/2 cup walnuts
  • •1/2 cup chickpeas (from the same can the recipe calls for, you’ll use the remaining in the bowl)
  • •1/4 cup tahini
  • •1 tbsp dijon mustard
  • •1 tbsp maple syrup
  • •1/2 cup water (more to thin if desired)
  • •salt + pepper to taste

Instructions

  1. ) Cook the rice according to package directions (in this recipe I used pink rice from Lotus Foods)
  2. ) While the rice is cooking, blend together all your sauce ingredients and set aside
  3. ) Toast your pumpkin seeds in a medium skillet over medium heat, shifting them around to ensure they don’t burn
  4. ) Cut your avocado and figs as desired
  5. ) Tear the kale leaves from the stems and place in a medium bowl. Drizzle with olive oil + sprinkle with salt. Massage the kale until the leaves become a rich dark green and seem softened
  6. ) Put your bowls together and drizzle with sauce, Enjoy!

 

SaveSave

LEAVE A REPLY

Please enter your comment!
Please enter your name here