High-Protein Zucchini Pesto Bowl

Updated at: Sun, 08 Sep 2024 11:08:59 GMT

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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