Black Bean Buddha Bowl with Avocado Pesto
Serve up dinner at under 30 minutes using this Black Bean Buddha Bowl recipe using creamy Avocado Pesto! It is Vegan, Gluten-Free, and packed with Nutrients.
Servings 4
Ingredients
- 1 medium head-cauliflower, chopped into florets
- 1 cup farro, or other grain of choice (gluten-free if needed)
- ½ tsp garlic-powder
- 1 tsp paprika
- ½ tsp onion-powder
- 2 cloves cloves garlic, minced
- 1 bunch-kale, chopped
- ½ cup sauerkraut
- 2 cups black-beans, drained and rinsed
- sliced green-onions or cilantro, for garnish
- salt and pepper
For Avocado Pesto
- ¼ cup fresh-basil, packed
- juice of 1/2 lemon
- 1 avocado
- 2 cloves garlic
- 2 tbsp walnuts
- handful of spinach (Optional)
Instructions
- Preheat oven to 400°F. Lightly grease a baking-sheet.
- Add cauliflower-florets on the baking-sheet. Sprinkle with onion powder, garlic powder, paprika, pepper and salt. Stir to coat evenly. Bake about 20minutes or till tender.
- In a medium-saucepan, cook farro (or other grain) in accordance with package instructions. Transfer the cooked grains to a bowl.
- In precisely the exact same saucepan, heat just a little-water. Add garlic, kale, pepper and salt. Cook till the kale is wilted for 5minutes.
- To organize bowls, include cauliflower, kale, beans, grains, avocado, sauerkraut, pesto, and a spoonful of fresh-herbs.
- For your avocado pesto: In a blender or small food-processor, add basil, avocado, soinach, lemon-juice, walnuts and garlic. Pulse till smooth, adding a few tablespoons of water if necessary.