How to make:
Black Bean Power Bowl with Avocado Pesto
Serve up dinner in less than 30 minutes with this power bowl recipe featuring black beans and avocado pesto! Vegan with gluten-free options!
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Author:
Yield:
4 1x
Rating:
Ingredients
- 1 medium head cauliflower, chopped into florets*
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper
- 1 cup farro, or other grain of choice* (gluten-free if needed)
- 1 bunch kale, chopped
- 1–2 cloves garlic, minced
- 2 cups black beans, drained and rinsed
- 1/2 cup sauerkraut
- Sliced green onions or cilantro, for garnish
For Avocado Pesto:
- 1 avocado
- 1/4 cup fresh basil, packed
- Handful of spinach (optional)
- Juice of 1/2 lemon
- 2 cloves garlic
- 2 tablespoons walnuts
Instructions
- Preheat oven to 400F. Lightly grease a baking sheet.
- Place cauliflower florets on the baking sheet. Sprinkle with paprika, garlic powder, onion powder, salt, and pepper. Stir to coat evenly. Bake for 20 minutes, until tender.
- In a medium saucepan, cook farro (or other grain) according to package directions. Transfer the cooked grains to a bowl.
- In the same saucepan, heat a little water. Add kale, garlic, salt, and pepper. Cook until the kale is wilted, about 5 minutes.
- To arrange bowls, add kale, grains, beans, cauliflower, sauerkraut, avocado pesto, and a garnish of fresh herbs.
- For the avocado pesto: In a blender or small food processor, add avocado, basil, spinach, lemon juice, garlic, and walnuts. Pulse until smooth, adding a couple tablespoons of water if needed.
Notes
*You can roast any vegetables you want! Feel free to go with broccoli, asparagus, bell peppers, zucchini, etc.
**You’ll want 2 cups of cooked grains, so follow the package directions for whatever grain you’re using! Rice, quinoa, buckwheat, and kamut are all great options.
Find it online: https://www.emilieeats.com/black-bean-buddha-bowl-avocado-pesto/