Vegan Bruschetta Bowl with Cashew Pesto
Fresh ingredients like tomatoes and basil give this bowl pesto life!
Servings: 4 servings
Calories: 300kcal
Ingredients
Grilled Vegetables
- Assorted Vegetables to Grill (I used Summer Squash, Zucchini, Red Onion, Red Pepper, Asparagus)
- Salt and Pepper
Bruschetta Recipe
- 2 large tomatoes, chopped
- 1/4 cup chopped fresh basil
- 2 cloves garlic
- 1/2 Tblsp balsamic vinegar
- 1/4 tsp crushed dried rosemary
- 1/4 tsp crushed dried thyme leaves
- 1/8 tsp of pepper
Dairy Free Cashew Petso
- 1 cup fresh parsley
- 1 cup fresh basil
- 1/2 cup (soaked - see notes below)
- 2 Tblsp lemon juice
- 2 Tblsp
- 1/4 cup water
- 1/4 tsp salt
Additional Salad Bowl Ingredients
- Fresh Salad Greens
- Gluten Free Croutons (optional)
- Crispy (optional)
- Fresh Avocado Slices
Instructions
Grilled Vegetables
- Chop vegetables in similar size. Toss with salt and peper. Place in oiled grilled pan and grill over high heat for 25 - 30 minutes, stirring often so they don't burn!
Fresh Bruschetta
- Place all ingredients in bowl and stir. Best if made a few hours ahead of time to really let the ingredients 'meld' together.
Cashew Pesto
- Drain cashews from soaking water. Place all ingredients (except water) in small food processor and start to pulse. Gradually add water until mixture comes to together.
Assemble Your Bowl
- Add your fresh salad greens to a bowl. Add cashew pesto. Add in bruschetta. Add in grilled vegetables. Top with additional options!
Notes
- Soak your cashews in boiling water for at least 30 minutes (best if soaked 5 - 24 hours)
Nutrition
Calories: 300kcal