Easy Pesto Veggie Bowl
I love a lot of things about California…the sun, my friends, the juice, my friends and juice. But I also love the bowls. It seems like every great veg restaurant in Cali has some kind of plantastic bowl on the menu. There’s the Downtown Gravy Bowl at Seabirds Kitchen, the Bowl Of Soul at Sage, and pretty much any bowl (of whatever they want to give me) at Cafe Gratitude. And when the recent crazy weather turned a three-day trip to Los Angeles into a seven-day adventure, I spent a lot of time eating bowls. Like lots and lots of bowls. And when I got home, I really missed them. So I got to work, and I finally figured out what makes LA bowls tick…every great one has at least 4 or 5 ingredients, with a sauce that pulls it all together.
This bowl is all about the sauce. After I made it, I realized just that about anything would taste awesome with this sauce slathered on it. I chose brown rice, sautéed kale, roasted cauliflower, and sun dried tomatoes – but do what you love here. Replace the cauliflower with sweet potatoes, add some radishes or black beans, or swap the rice for quinoa. And don’t stop there – if you want your bowl to overflow with ten ingredients, do your thing!
{ Easy Pesto Sauce }
1/2 cup cashews (soaked overnight)
1 cup basil
1/4 cup nutritional yeast
1/4 cup + 3 tablespoons vegetable broth
Squeeze of lemon juice
Salt and pepper to taste
Throw everything in the blender and whiz away until smooth. Depending on the speed of your blender, this could take a few minutes. Add more broth to achieve desired thickness. Salt and pepper to taste. Pour over your veggies and rice!
OPP Tips & Notes:
This will make enough sauce for a few bowls. I love to take some of the extra and toss it with brown-rice fettucini and fresh tomatoes.
For the roasted cauliflower, I added a few dashes of cajun seasoning and cayenne powder for an extra kick.
What would be in your dream veggie bowl?
11 Comments
Lindsay
January 21, 2014I think everything tastes more delicious in a bowl! I’ll eat anything I can in a bowl, it’s just more comforting.
Laura | Peaches and Greens
January 22, 2014YES! Bowls are the best, I basically subsisted on them entirely in Portland last summer. I say it again, the best! Your sauce sounds delish too!
Abby
January 22, 2014I’m sitting here eating the sad approximation of this salad from Starbucks and all I can think about is how I should’ve made this one instead! Here’s too tomorrow.
Jessica
January 22, 2014Abby, I am eating leftovers today…and wishing I was eating this too! Make it tonight.
Sara
January 28, 2014Thanks for sharing the recipe! This dressing is so good… I just ate my salad that I packed for lunch for breakfast instead, I couldn’t wait!
Jessica
January 28, 2014Sara, I always do that too…end up eating my lunch for breakfast. Thanks for trying it!
Emily
February 10, 2014This recipe is awesome! I have made it twice already-will be nice when I can grow my own basil again in the summer!! Thanks for the recipe!!!
Jessica
February 11, 2014Emily, wow! I wish I had a little fresh basil garden. Maybe I’ll try to grow some in my window. Thanks for the inspiration. This is one of my favorite recipes too.
Newell
April 15, 2014This recipe is great! Just ate the pesto with rice/almond bread and sliced tomatoes. So yummy!
katrina
February 27, 2016I just made this sauce jessica. …and I’m eating it on top of cauliflower soup. It’s wonderful. I kinda just want to eat the sauce as a soup and forget the rest lol.
Thanks!
Katrina.
Jessica
February 28, 2016Katrina, so glad you liked it! I make that sauce almost once a week. And on top of soup…is the best idea ever!