High-Protein Zucchini Pesto Bowl

Name: High-Protein Zucchini Pesto Bowl
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1.5 tbsp olive oil (divided); 1 large lemon (zest and juice (about 3 tbsp)); 1 clove garlic (minced); 1 pinch salt flakes; 1 pinch black pepper; 2 small zucchinis (see notes); 2 slices sourdough bread; 10 oz small tomatoes (red and orange) (cut in half); 1 cup arugula (rocket); 2 tbsp toasted pine nuts; 1/4 cup raw cashews; 5.3 oz extra firm tofu; 1.5 cup fresh basil (packed); 1/4 cup nutritional yeast; 1/2 cup soy milk

6 steps

Prep:30minCook:5min

A vibrant, high-protein bowl featuring creamy basil sauce, marinated zucchini ribbons, and crunchy sourdough croutons.

Updated at: Sat, 23 Nov 2024 23:06:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories553.4 kcal (28%)

Total Fat31.8 g (45%)

Carbs42.5 g (16%)

Sugars10.9 g (12%)

Protein29.6 g (59%)

Sodium317.4 mg (16%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 ½ Tbspolive oil

divided

1lemon

large, zest and juice, about 3 tbsp

1clove garlic

minced

1 pinchsalt flakes

1 pinchblack pepper

2zucchinis

small

2slices sourdough bread

10 oztomatoes

small, red and orange, cut in half

1 cuparugula

rocket

2 Tbsptoasted pine nuts

¼ cupraw cashews

5.3 ozextra firm tofu

1 ½ cupfresh basil

packed

¼ cupnutritional yeast

½ cupsoy milk

Instructions

Step 1

In a large container, combine 1 tbsp olive oil, the lemon zest, juice, minced garlic, salt, and pepper to create the marinade.

Step 2

Using a Y-shaped vegetable peeler, shave the zucchini ribbons. Combine with the marinade and set in the fridge for 1 hour and 30 minutes. Separate the liquid and zucchinis, reserving the liquid for later use.

Step 3

Soak the cashews in hot water for 30 minutes. Drain and set aside.

Step 4

To prepare the High-Protein Pesto Sauce: in a high speed blender, blend the tofu, basil, cashews, nutritional yeast, soy milk, and the reserved

Step 5

For the Sourdough Croutons: Preheat the oven to 350°F (180°C). Chop the sourdough bread into crouton-sized pieces. In a small bowl, combine them with the remaining 1/2 tbsp of olive oil plus salt and pepper to taste, and bake for 10 minutes.Or: Toast the sourdough bread, then chop into bite-size pieces and drizzle with the remaining 1/2 tbsp of olive oil.

Step 6

To assemble the salad, layer the sauce, zucchini ribbons, arugula, tomatoes, sourdough croutons, and pine nuts. Adjust salt and pepper to taste, and enjoy.

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