kale pesto

Amazing Mushroom Bowls with Kale Pesto! Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and dollop of kale pesto, all served over rice. SO GOOD.

Amazing Mushroom Bowls with Kale Pesto

olive oil

maple syrup

soy sauce

smoked paprika

cumin

Italian seasoning

onion powder

garlic powder

salt and black pepper (to taste)

mushrooms,

pineapple

bell peppers

rice or cauliflower rice

kale pesto, magic green sauce,

Whisk or shake the marinate in a jar until combined.

Mushroom Bowls Step 1

Place mushrooms in a shallow bowl. Cover with enough marinade to get some flavor on each of the mushroom pieces (you might have some marinade left &#8211; that&#8217;s okay, you can use it later in this recipe, or save for next week&#8217;s bowls).

Place mushrooms in a shallow bowl. Cover with enough marinade to get some flavor on each of the mushroom pieces.

Mushroom Bowls Step 2

Preheat oven to 450 degrees. Let the mushrooms rest for 20-30 minutes while you prep other ingredients, including your sauce! Place peppers, pineapple, and mushrooms with marinade each on their own sheet pans. Bake for 20-or-so minutes, rotating pans as needed, until you get some nice browning on everything (peppers will roast a few minutes faster). You can use the broiler to help with the browning as needed.

Mushroom Bowls Step 3

Serve in a bowl over rice or cauli rice. Top with your sauce (yeah kale pesto)! You can also put all this yumminess in a wrap or on a salad. Poof! Look at healthy, delicious you.

Serve in a bowl over rice or cauli rice. Top with your sauce.

Mushroom Bowls Step 4

These look amazing! I can’t wait to try them. I love your blog.

You're right, these bowls were amazing! My husband normally scoffs at any meal that doesn't contain either meat or pasta but he ate every bite of this, said it was delicious, and then was totally shocked to learn it was vegan. Ha!

I don’t even like mushrooms, but I love pinch of yum so I made this tonight. AMAZING!! ❤️

These mushrooms are SO GOOD-- I've made them twice this week. I absolutely love the sauce! I made a version of this last night and then topped it off with your green tahini sauce (another recipe we love) it was heaven on a plate!

So good! I used zucchini instead of peppers and used your magic green sauce. My husband and 15month old had seconds!

I made this tonight for dinner and I really enjoyed it. I swapped the bell peppers for parsnips and fenne. I also added parmesan to the kale pesto. Next time, I will have to cut back on the amount of maple syrup and pineapples. It was just a teeny bit too sweet for me but I really liked the combination of sweet and savory.

These mushroom bowls were amazing!! I used shitake mushrooms because those were the only fresh ones available at the store, and served over wild rice with magic green sauce. Everything roasted up beautifully. Delicious!!!

I was in the same boat and I had frozen mango and ended up going with it and made the recipe today with frozen mango and it was amazing!

Delicious recipe, family loved it with mushrooms!  Any tips for cooking with tempeh? I have never tried it. I have heard it needs to be steamed first?

This was so good!! Absolutely amazing variety of flavors. Served it with some garlic kale and magic green sauce.

Loved, loved this recipe. I just made it for my hubbies birthday dinner.  The only thing I tweaked was the pesto. I added Parmesan cheese and purée till smooth. It was so yummy. 
 Definitely going to be made again.  Thanks for the recipe.

My apologies, the review above was intended for the magic green sauce. As for the meal, it was good. Not amazing. 4 stars.

I made this today with the magic green sauce. The meal was good just not amazing. My least favorite thing was the magic green sauce. Neither of us liked it. I think that regular guacamole would have been better. I did substitute walnuts for pistachios so maybe that's why the sauce was a failure? In either case, it was nice to try a new recipe. You were right about mushrooms haters - my husband didn't mind the shrooms! The combination of flavors was pretty unique with smoky and sweet. Overall, I'm glad that I tried it. Beautiful pictures as always.

Second time making this, had to convince my husband it would be worth turning on the oven.. Family was not disappointed Those mushrooms! The kale pesto! I used a couple of sweet potatoes and some string beans we needed to finish. Nothing left!

I just made this recipe tonight and it turned out delicious!

The only sad thing about this recipe is that I wish I’d made 15x the amount of mushrooms. I could drink that marinade. I had to sub a few spices After just purging my spice cabinet and it was still ridiculously good. Served over quinoa and arugula and used pre-made pesto because I was lazy. Another Pinch of Yum win!

https://www.youtube.com/watch?v=A73lRQop_zA

Amazing Mushroom Bowls with Kale Pesto! Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and dollop of kale pesto, all served over rice. SO GOOD.

Full recipe: https://pinchofyum.com/mushroom-bowls-with-kale-pesto

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Amazing Mushrooms Bowls with Kale Pesto

That's right. Salad for breakfast. Crispy, creamy fingerling potatoes topped with pea pesto and fried eggs are served over a bed of spinach, kale, and swiss chard. The salad is covered with a squeeze of sriracha and a creamy dressing for a simple breakfast made in less than 30 minutes.&nbsp;

Breakfast Salad with Roasted Potatoes and Fried Eggs

c peas, thawed if frozen

c fresh mint, packed

c lightly packed Parmesan cheese, finely grated

garlic

c olive oil

salt and pepper, optional

tbsp nuts or seeds, I like walnuts or pistachio optional

fingerling potatoes

tsp sea salt

dried herb blend

tsp black pepper

paprika

eggs person,,

greens

cooked, crumbled bacon,

c mayo

tbsp mustard

horseradish

lemon, zest + juice

tsp maple syrup

garlic,, grated

herbs

Preheat oven to 450 degrees Fahrenheit, then toss...

Preheat oven to 450 degrees Fahrenheit, then toss the whole potatoes in olive oil and seasoning. Bake until fork tender, about 15 - 20 minutes.

Once the potatoes are done, smash each potato...

Once the potatoes are done, smash each potato using the back of a fork. Place the potatoes back into the oven under the broiler. Let the potatoes cook for another 5 - 10 minutes.

Remove from oven, and spoon a small amount...

Remove from oven, and spoon a small amount of pea pesto onto each potato and serve.

Add all ingredients into a food processor, and...

Add all ingredients into a food processor, and pulse until combined being careful not to puree the peas. Season with salt and pepper if needed.

Combine all ingredients except for water. After, thin...

Combine all ingredients except for water. After, thin with a tbsp of water at a time until you reach a pourable consistency. 

Heat your pan, and add a tablespoon of...

Heat your pan, and add a tablespoon of olive oil. Crack one to two eggs per person into the pan and fry until whites are opaque, and yolks are still soft. Season with a pinch of salt, pepper and chili flakes. 

Add 2 large handfuls of greens per plate....

Add 2 large handfuls of greens per plate. Add in pesto covered potatoes and fried eggs, Drizzle with dressing and sriracha. Top with bacon if using. 

This vibrant kale pesto is bright, nutty, and delicious! Toss it with pasta, or find more serving suggestions in the post above. Leftover pesto will keep in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months.

Kale Pesto

pepitas

garlic clove

Parmesan cheese (or 1 tablespoon nutritional yeast)

Heaping ¼ teaspoon sea salt

black pepper

curly kale

lemon juice

In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.

Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.

This Easy Kale Pesto recipe is perfect for adding to pasta, sandwiches, pizza, and even salads. Made with a few wholesome ingredients in just 5-minutes, you really can&#39;t go wrong with this deliciously healthy pesto. Make it in advance, freeze it for later, and enjoy it on everything!

Easy Kale Pesto Recipe

kale

olive oil (divided)

salt/pepper (to taste)

basil leaves

pine nuts (or crushed walnuts)

grated parmesan (or mozzarella)

lemon,

Combine Kale &amp; Oil

Toss the kale with 1/4 cup of olive oil, salt, and pepper.

Marinate

Pulse Nuts, Basil, &amp; Garlic

In a food processor, pulse blend the pine nuts, basil, and garlic.

Add Remaining Ingredients

Add in the marinated kale, remaining olive oil, lemon juice, and parmesan.

Pulse

Enjoy

Add more salt and pepper if desired (to taste) and enjoy!

https://www.youtube.com/watch?v=wu3CDaRzEsM

This Easy Kale Pesto recipe is perfect for adding to pasta, sandwiches, pizza, and even salads. Made with a few wholesome ingredients in just 5-minutes, you really can't go wrong with this deliciously healthy pesto. Make it in advance, freeze it for later, and enjoy it on everything!

RECIPE: https://www.jaroflemons.com/kale-pesto-recipe/

This Kale Pesto Pasta is made with just kale. It&#39;s a cheaper way to enjoy pesto year-round when basil is scarce, and just as flavorful!

Kale Pesto Pasta

garlic ((peeled, ends trimmed))

pine nuts

parmesan cheese ((plus more for topping))

sea salt

curly kale ((about 8-9 ounces 225-250 g))

extra virgin olive oil

Red pepper flakes ((I use aleppo chili flakes; to taste))

Set a large pot of salt water to boil on the stove for the pasta.

To the bowl of a food processor, add the garlic, pine nuts, parmesan, lemon juice, salt, pepper, and the kale. Depending on the size of your food processor, you may need to make this in multiple batches or add the kale in a handful at a time.

With the food processor running, slowly pour the olive oil through the feed tube. The pesto should come together relatively quickly, but let the food processor run for 1-2 minutes to make sure everything is thoroughly pulverized.

By now, your water should be boiling. Cook your pasta according to the package instructions. When the cooking time is almost complete, reserve 1 cup of pasta cooking water in a heatproof measuring cup. Drain the pasta, and transfer to a large skillet over medium-low heat.

Add half of the pesto (you&#39;ll have the remainder to freeze for another day!). Stir the pesto into the pasta, adding a little pasta water as you go to make a silky, “creamy” sauce.

Sprinkle the pasta with grated parmesan and some Aleppo chili flakes. You can also top with some zest from that lemon you juiced for the pesto, if desired. Serve!

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