ooo i've never had pasta as a side dish for rice! 

this is black bean pasta, so maybe that counts as a legume not a carb!

Our recipe for a cheesy umami pesto sauce that you can put on everything.

![Pesto](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/IMG_4737_Post_AP_n3fonm/1532657648.jpg/w=700)

#### Life Bowls anybody? I say that because greens give us life. I created these black avocado walnut pesto bowls to be as natural as possible – I didn’t season anything. I just let the veggies and rice do their thing and added a cheesy avocado walnut pesto sauce for some extra flavor. 

#### Grab a bowl of rice & veggies of your choice and cover it in this sauce. It's as quick and simple as it sounds! My personal bowl was black rice, black bean pasta, cucumbers, avocado, and edamame. Get creative with it and use whatever you have in your fridge. This is a great recipe for using up any leftover ingredients. You can even keep any extra sauce for other recipes. Let's drizzle away!

## **Pesto Greens Bowl**
##### Serves: **2**
##### Active time: **10 minutes**

### **Ingredients**

#### *For the sauce*
- Handful of cilantro
- 1/2 avocado
- 1/4 cup walnuts
- 1/4 cup sunflower seeds
- 1 fresh squeezed lemon
- 1 tbsp liquid aminos (soy or tamari sauce)
- 1 tbsp garlic
- 1 tbsp miso paste
- 3 tbsp nutritional yeast
- Pinch of salt & pepper

### *Method*

1. Throw all the ingredients into a blender and mix together.

2. Add water till you achieve a consistency of your preference.

3. Drizzle 'em onto your veggies and rice! Super simple.


![Pesto](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_4737_Post_AP_n3fonm/1532657648.jpg/w=700)

#### Life Bowls anybody? I say that because greens give us life. I created these black avocado walnut pesto bowls to be as natural as possible – I didn’t season anything. I just let the veggies and rice do their thing and added a cheesy avocado walnut pesto sauce for some extra flavor. 

#### Grab a bowl of rice & veggies of your choice and cover it in this sauce. It's as quick and simple as it sounds! My personal bowl was black rice, black bean pasta, cucumbers, avocado, and edamame. Get creative with it and use whatever you have in your fridge. This is a great recipe for using up any leftover ingredients. You can even keep any extra sauce for other recipes. Let's drizzle away!

## **Pesto Greens Bowl**
##### Serves: **2**
##### Active time: **10 minutes**

### **Ingredients**

#### *For the sauce*
- Handful of cilantro
- 1/2 avocado
- 1/4 cup walnuts
- 1/4 cup sunflower seeds
- 1 fresh squeezed lemon
- 1 tbsp liquid aminos (soy or tamari sauce)
- 1 tbsp garlic
- 1 tbsp miso paste
- 3 tbsp nutritional yeast
- Pinch of salt & pepper

### *Method*

1. Throw all the ingredients into a blender and mix together.

2. Add water till you achieve a consistency of your preference.

3. Drizzle 'em onto your veggies and rice! Super simple.


Vegan Pesto Greens Bowl Recipe

Nearby restaurants

Curated city guides on vegan products, dishes, brands and restaurants by abillion’s community of reviewers.

Explore vegan recommendations in these cities!

Best rated food and products
in <highlight></highlight>

Discover vegan food & products around you

Want to do more?

Explore recommended vegan dishes and restaurants near you. Find reviews of the best vegan & plant-based food rated by the abillion community.

Discover vegan dishes and restaurants around you

Sort By

i've never had raw vegan gluten free donuts and i love anything pb & j, this sounds so interesting!

Can’t wait to start making your recipes. I love them all! Thank you 

These are raw, gluten-free, and no-bake - just roll 'em up with some jelly of your choice in the center and pop them into the fridge!

![Donut holes](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/No_Bake_PBNJ_am5uoy/1540780080.jpg/w=700)

#### There was one donut shop in my county that has the most incredible vegan donuts I’ve ever tasted. They have some of the most creative flavor combinations for donuts that I’ve ever seen. Since I moved nearly an hour away from the shop, I can't get my donut fix anymore! So, this is my tribute and recipe inspired by one of my favorite donuts on their menu. It was a traditional glazed donut cut in half and stuffed with peanut butter & jelly, topped with a vanilla glaze. I’ve decided to create my own twist on the recipe - a no bake raw gluten free donut hole! This way you can feel less guilty about eating an entire donut and just pop a few of these in your mouth instead. Recipe below!

### **PB & J Donut Holes with Vanilla Glaze**
##### Serves: **4**
##### Active time: **45 mins**

**Ingredients**
##### **_For the donut holes_**
* 1 cup gluten free rolled oats or 1 cup almond flour
* 1 cup raw cashews (soak for 4 hours in water then rinse)
* 10 medjool dates
* 1/2 cup organic peanut butter
* Jelly of choice (I used raspberry)
* 2 tablespoons melted unrefined coconut oil
* Pinch of sea salt

##### **_For the vanilla glaze_**
* 2 tablespoons unrefined coconut oil
* 2 tablespoons pure maple syrup
* 1/2 teaspoon vanilla powder

**Directions**
1. Add all the donut hole ingredients (except for the jelly) into a food processor and mix 
2. Roll dough into silver dollar sized portions and spoon in your jelly smack in the middle
3. Close them up and roll into firm balls and stick into the freezer for 20 minutes (this will get messy)
4. Make the glaze, melting coconut oil on low, turn off heat and add maple syrup and vanilla then whisk
5. After 20 minutes, take out your donut holes and glaze them before freezing for 20 more minutes
6. You can glaze one more time and repeat the entire process if you’re willing to wait that long!

PB & J Donut Holes Recipe

yum! I love squash soup!! Have not tried the other 2 yet but would love to 😋

awesome! it's all made without added coloring, and packed full of nutrients!

Add color to your table with these wholesome soups.

![Three color soup](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Three-Way-Soup_cp9qf7/1539744081.jpg/w=700)

#### Who doesn’t enjoy a good, colorful, simple soup every now and then? This was purple potato, squash and beet soup - they are all delicious with a hint of sweetness. Pair with some bread and you’ll get a perfect feast for fall!

### Three Color Soup
##### Serves: **2**
##### Active time: **1 hr**

**Ingredients**
* 500g purple poatoes
* 1 butternut squash 
* 3 small beets
* 1 onion, peeled and chopped
* 1 fennel bulb
* 2 tbsp chopped garlic
* 2 large carrots, peeled and chopped (purple/yellow)
* 1 cup veggie broth
* 1 cup coconut milk
* 2 tbsp maple syrup
* 2 tbsp soy/tamari
* 2 tbsp tomato paste
* Thumb ginger, minced
* Salt and pepper, to taste

**Directions**
1. Chop your beet, potato, squash and bake at 400F/205C for 30 minutes. Toss with coconut oil & salt/pepper
2. Saute your onion in coconut oil for a few minutes then add carrots, garlic, fennel, ginger
3. Cook a few minutes, add your veggie broth and coconut milk and bring to a boil. Reduce heat, cover and cook 5 more minutes.
4. Remove from heat and distribute evenly among 3 containers. This will be your base.
5. Once veggies are done roasting in oven, take beets and one bowl of your base to a blender and mix. Adjust consistency with more coconut milk.
6. Follow the same process, take purple potatoes and one bowl of your base and adjust consistency. Do the same for your squash as well.
7. Now you’ll have 3 different flavors of soups, finish with some vegan yogurt and enjoy!

Three Color Soup Recipe

ooh i love raisins and pasta in salad! the tahini sounds delicious, would love to try it 😋

Never go wrong with some pasta in your salad!🤤❤️

Tahini is magic sauce that makes everything better :)

agree! reminds me of my grandmas macaroni salad 

Enjoy the best of both worlds with this healthy salad and homemade tahini.

![Sweet](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_9530_rtnvb7/1534989569.jpg/w=700)

#### Sweet and savory – my favorite combination. There’s something great about a combination where you get the best of both worlds. I’ve been making this tahini salad for a few years now, and it’s that good for me to be making it up to this day. 

#### The dressing I’ve used here is my go-to for all my salads. A few years ago, it started off as a 3-ingredient dressing, but has been further improved since then. I’m sure you’ll like it too! Don’t worry about having fruits in your salad, I promise you’ll enjoy it. In fact, the raisins and honey crisp apple are the only items you cannot skip. Besides those, you can pick any type of greens and veggies to fill your bowl up with. For the leafy greens, there are no guidelines – choose according to the number of people you’re feeding. I’ll show you how I make mine, but you can add your own twist to it. That’s the fun in cooking after all!

![Savoury](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_9536_s1tvnb/1534989568.jpg/w=700)

### **Sweet & Savory Tahini Salad**
##### Serves: **5 servings**
##### Active time: **15min**

**Ingredients:**
* Salad
* Romaine
* Spinach
* 1 can of chickpeas
* 2 cup lentil or chickpea pasta (optional)
* 1 cucumber
* 1/2 onion or 1 bunch of green onion (scallions)
* 1 bell pepper
* 1 bunch of radish
* 1-2 handfuls of raisins
* 1 honey crisp apple
* 1 bunch cilantro

**For the dressing**

**Ingredients:**
* 2 heaping tbsp tahini
* 1 lemon, juiced
* 2 tbsp Bragg’s liquid aminos (soy/tamari)
* 2 tbsp nutritional yeast
* 1 tbsp dijon mustard
* 1/2 tbsp minced garlic
* Water to your preference of creaminess

**Directions:**
1. If you’re using the pasta, boil your water and cook your pasta accordingly.
2. While waiting, prep your veg. To save time, throw cucumber, apple, onion, reddish, and bell pepper into a food processor and blend LIGHTLY. Do not overdo this, or the veggies will become too wet. Otherwise, chop everything by hand.
3. Use a large bowl and toss your chopped veggies first, then mix in a can of chickpeas.
4. Chop cilantro, romaine and spinach by hand, toss in the bowl.
5. Once your pasta is finished, drain and add to your salad mix. The pasta will be hot, so I suggest chilling your salad in the fridge for at least 30 minutes before serving.
6. Throw all your dressing ingredients into a NutriBullet or blender. Add small amounts of water until it’s not too thick. I prefer it to be the consistency of peanut butter. I like my dressing thick, rather than watered down. If this is too bitter for you, add a dash of agave to sweeten it up, although you won’t need since the salad will be sweet with the apple and raisins! 
7. Once your dressing is ready and salad chilled, you know what to do. Enjoy!


Vegan Pesto Greens Bowl Recipe

Life Bowls anybody? I say that because greens give us life. I created these black avocado walnut pesto bowls to be as natural as possible – I didn’t season anything. I just let the veggies and rice do their thing and added a cheesy avocado walnut pesto sauce for some extra flavor.

Pesto Greens Bowl

Serves: 2

Active time: 10 minutes

Ingredients

For the sauce

Method

Suggested Articles

Responses