Superfood Green Quinoa Bowl with Avocado Basil Pesto

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Superfood Green Quinoa Bowl with Avocado Basil Pesto


Ingredients for the bowls

  • 2 cups chopped broccoli
  • 3 cup finely chopped kale stems removed
  • 3 cups shredded Brussel sports
  • 1/2 cup cooked sprouted quinoa
  • 1 tbsp Italian seasoning
  • Olive oil
  • Celtic salt to taste

Ingredients for the pesto

  • 1/2 cup toasted almonds
  • 1/2 avocado
  • 2 garlic cloves
  • 3 cups basil
  • 1/4 cup olive oil
  • 1/2 lemon juiced
  • Celtic salt to taste
  • 1 tsp red pepper flakes
  • 2-3 tbsp filtered water to reach desired consistency
  • 3 dropperfuls 300mg @bottleandstone Natural CBD tincture


  • Preheat the oven to 400F. Prepare a sheet pan with parchment paper and add chopped broccoli. Drizzle with olive oil and sprinkle with salt. Roast until the broccoli begins to brown, about 20 minutes.
  • In the meantime, make the pesto by adding all ingredients to a food processor and pulsing until smooth. Add in water and olive oil as needed to reach desired consistency.
  • Prepare quinoa according to package directions. Once it’s cooked, set aside.
  • In a skillet over medium heat, add 1-2 tbsp of olive oil. Sauté the kale and brussel sprouts, sprinkling in the Italian seasoning and a pinch of salt. Stirring occasionally, cook until just tender, about 2 minutes.
  • Separate the quinoa into 4 individual-sized bowls or plates. Portion out the broccoli, kale and brussel sprouts between the 4 bowls. Finish with a large dollop of pesto.
  • Each person can mix their own or you can, mixing until the pesto is evenly distributed and adding more as needed.

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