Pesto + Kale Detox Bowl

By March 11, 2019 No Comments

It's actually a simple 20-minute prep when you get the potatoes roasting while you're chopping + prepping the rest!

Ashley WalterAuthorAshley WalterCategory, , , , , DifficultyBeginner
Yields2 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
For the pesto
 1 tops (the greens) from a bunch of carrot- buy them with + keep those greens on top!
 ¼ cup extra virgin olive oil
 ¼ cup hemp hearts
 ½ lemon; juiced
 1 tsp sea salt
 ¼ tsp red pepper flakes
 2 garlic cloves, minced
For the salad
 12 bunches of lacinato kale; hand-shredded + stems removed
 4 carrots; peeled + chopped - either pan-grilled or roasted
 4 purple potatoes, ends cut off and sliced- either pan-grilled or roasted
 1 handful of chopped basil
 1 handful of thyme, separated from the stems
 1 small jalapeño, sliced
 3 dashes olive oil
 1 avocado; diced
 1 cup sprouts of any kind- I have radish sprouts here
 ½ head of radicchio, shredded
Nutrition Facts

Serving Size 2 cups

Servings 2

1

Place all of the pesto ingredients into a blender + blend until it's in a sauce-like thickness. Sometimes I have to add water to thin it out.

2

Meanwhile, chop the veggies accordingly for the salad + cook what is needed (carrots + potatoes- however you choose)

3

Mix the veggies + pesto in a large bowl before serving. I add some extra lemon juice when serving.

Ingredients

For the pesto
 1 tops (the greens) from a bunch of carrot- buy them with + keep those greens on top!
 ¼ cup extra virgin olive oil
 ¼ cup hemp hearts
 ½ lemon; juiced
 1 tsp sea salt
 ¼ tsp red pepper flakes
 2 garlic cloves, minced
For the salad
 12 bunches of lacinato kale; hand-shredded + stems removed
 4 carrots; peeled + chopped - either pan-grilled or roasted
 4 purple potatoes, ends cut off and sliced- either pan-grilled or roasted
 1 handful of chopped basil
 1 handful of thyme, separated from the stems
 1 small jalapeño, sliced
 3 dashes olive oil
 1 avocado; diced
 1 cup sprouts of any kind- I have radish sprouts here
 ½ head of radicchio, shredded

Directions

1

Place all of the pesto ingredients into a blender + blend until it's in a sauce-like thickness. Sometimes I have to add water to thin it out.

2

Meanwhile, chop the veggies accordingly for the salad + cook what is needed (carrots + potatoes- however you choose)

3

Mix the veggies + pesto in a large bowl before serving. I add some extra lemon juice when serving.

Pesto + Kale Detox Bowl

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