The weather is finally starting to feel a hint like Autumn here.
And when I say “a hint” that’s probably just me using wishful thinking. It’s also probably a bit influenced by the current situation outside. The smoke level from all the nearby wildfires has reached a new high and the sun’s warmth is having to fight through it all. Yeah, it’s not too inviting to go outside right now but it’s definitely making me thankful for all the time that we do have clean air to breathe.
Anyway, I think all of this smoky sadness has had me feeling sort of dirty or something. I’ve been craving fresh and healthy foods to somehow fight off this feeling. That’s why I thought a super green bowl of goodness would be fitting.
Now this might be a bit too green for some, but I personally love all the greens I can get. Oh, and do you love pesto like I do? The dressing to go on this bowl is so quick and easy but tastes incredible. It’s definitely what makes this whole thing.
As for how you serve this meal, well you can do it hot, room temp, or even cold if that’s your thing. I usually tend to like it hot but on some of the days this Summer when it’s been up in the three digit temperatures I would have happily eaten this cold.
Anyway, there are tremendous health benefits from getting a variety of green foods in your life (and, no, popsicles and candy don’t count lol). Hey, I don’t make the rules, I just like to share yummy foods that love you back.
Also, of you’re wondering what type of pasta I’ve used, it’s actually made from balck beans. I bought it at Trader Joe’s but there are many other stores with similar types. If you would prefer to use another type of pasta, that’s great too. You could also replace it with rice, or any grain for that matter.
- 3 cups fresh kale, stems removed
- 1 small onion, peeled and quartered
- 2 cloves garlic
- 1/4 cup packed fresh basil
- 1 1/2 tablspoons lemon juice
- 1 1/2 tablespoons pine nuts (or walnuts)
- 2 1/2 tablespoons tahini
- 1 tablespoon coconut sugar
- 1/4 cup nutritional yeast
- sea salt and pepper to taste
- 8 oz black bean rotini (or any pasta you'd like)
- 2 1/2 cups brussels sprouts, stems trimmed
- 2 1/2 cups broccoli florets
- 2 medium zucchini, spiralized or julienned
- 1 1/2 cups shelled edamame beans
- 6 cups fresh baby spinach
- 1-2 ripe avocados
- Combine the kale, onion, and garlic in a food processor or blender and pulse until finely chopped. Add in the remaining ingredients and blend until it becomes a thick sauce. Store in an airtight container in refrigerator for up to a week
- Place the brussels sprouts and broccoli in a medium pot or pan with lid and add about 1/2 inch of water. Place over medium high heat and steam for about 15 minutes or until tender crisp.
- Cook the pasta according to package instructions, drain and rinse.
- Layer bowls starting with spinach then desired amount of veggies, pasta, and dressing. If you'd like to serve this hot, you can lightly warm each component in separate dishes or simply combine it all and warm in one pan (that's what I usually do.)