Pesto Buddha Bowl

Elena Duggan

Ingredients:

  • 500g Quinoa or 500g Cauliflower Rice
  • Australian Extra Virgin Olive Oil
  • 1 bunch Broccolini
  • 1 bunch Asparagus
  • 1 lge Zuchinni
  • 150g Green Beans
  • ½ bunch Spring Onions
  • 150g Homemade or store bought pesto
  • 1 Lemon, additional to taste
  • Baby Basil leaves
  • 2 Eggs
  • 1 poached or smoked organic chicken breast
  • 1 Avocado

Optional additions:

  • Brussels sprouts
  • Green capsicum
  • Silverbeet
  • Baby Spinach

Pesto (Dressing)

  • 1 head of garlic, previously confit
  • 1 med lemon, previously confit
  • 1 large bunch of basil, leaves only
  • 50g Parmesan cheese
  • 50g Pine nuts
  • Ground Black pepper, to taste
  • 250g Australian Extra Virgin Olive Oil

Method:

  1. Blitz pesto ingredients until paste is formed; continue to blitz until desired consistency – add additional lemon juice to taste and to loosen if necessary. Adjust seasoning to taste as desired. Set aside.
  2. Heat oil in the fry pan over medium heat.
  3. Stir fry one green ingredient at a time, until colour turns vibrant green but texture remains aldente.
  4. In a large bowl, place quinoa and each green ingredient. Toss through desired quantity of pesto, while all still warm.
  5. Serve with eggs, chicken, avocado as desired. Garnish with baby basil leaves, additional dressing where desired.

Similar Recipes

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!