High-Protein Zucchini Pesto Bowl
A vibrant, high-protein bowl featuring creamy basil sauce, marinated zucchini ribbons, and crunchy sourdough croutons.
Servings
Ingredients
- 1.5 tbsp olive oil divided
- 1 Lemon zest and juice (about 3 tbsp)
- 1 clove garlic minced
- 1 pinch sea salt flakes
- 1 pinch freshly cracked black pepper
- 2 small zucchinis see notes
- 2 slices sourdough bread
- 10 oz small tomatoes (red and orange) cut in half
- 1 cup arugula
- 2 tbsp toasted pine nuts
High-Protein Pesto Sauce
- ¼ cup cashews
- 5.3 oz extra firm tofu
- 1.5 cup fresh basil packed
- ¼ cup nutritional yeast
- ½ cup soy milk
Instructions
- Prepare the marinade: In a large container, combine 1 tbsp olive oil, the lemon zest, juice, minced garlic, salt, and pepper to create the marinade.
- Prepare the zucchini ribbons: 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.
- Soak the cashews in hot water for 30 minutes. Drain and set aside.
- Prepare the High-Protein Pesto Sauce: in a high speed blender, blend the tofu, basil, cashews, nutritional yeast, soy milk, and the reserved liquid from the marinade.
- Prepare 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.
- Assemble: Layer the sauce, zucchini ribbons, arugula, tomatoes, sourdough croutons, and pine nuts. Adjust salt and pepper to taste, and enjoy.
Video
Notes
Zucchinis: Small zucchinis work best for this recipe, as they are firmer. If you only have large zucchinis, consider using the outer layers only. Keep the core, which is more watery and won't hold as well, for another recipe (such as soup, risotto, or pasta sauce).
Tofu: In some locations, like France, tofu is found on the shelf in sous-vide form and is quite dry. This recipe was made with extra firm tofu, which is available in the supermarket’s refrigerated section and yields more liquid. If you can't access it, I recommend swapping it for silken tofu or adding a little bit of soy milk for a smoother blend.
Nutritional Yeast: Some brands have a more overpowering taste than others. The one we use is quite mild. If that's not the case for you, consider starting with less and adjusting to your taste.
Nutritional Information - Per Serving
Calories 542kcal | Carbohydrates 47g | Protein 30g | Fat 30g | Sodium 234mg | Fiber 11g | Vitamin A 178IU | Vitamin C 57mg | Calcium 452mg | Iron 7mg