Freedom Friday: Veggie Kale Pesto Bowl

November 15, 2013

I think by now it is safe to say that we have all been slightly overwhelmed by the power and fame of kale, the wonder green. However, I am still really into it, and you should be too. Kale is really the bomb. It is a powerhouse of fiber and vitamins, has only about a million and one uses and can change tastes according to how it is prepared. Enjoy this veggie bowl with kale pesto for lunch this weekend and save some for your lunches for the week!


Veggie Bowl with Kale Pesto

6 cups chopped kale

3 cups chopped basil

4 cloves garlic, minced

1 tbsp olive oil

1 zuchinni (large), sliced

2 bell peppers, sliced

1 onion (small), minced


1. Place kale, basil, garlic and olive oil in food processor and process until somewhat smooth

2. Sautee peppers and onions in white wine (amount to taste) until soft and add zuchinni and sautee until soft

3. Add pesto to sautee pan and stir gently until well heated, add salt and pepper to taste

4. Remove from heat and serve immediately

Enjoy! Happy Friday and Safe Weekend to all!

PHOTO NOTE: Our bowls had sesame seeds added, if you have an allergy to any kind of seeds, kindly leave these out.

kale pesto veggie bowl by kate coffey

Special thanks to my husband, Chris, for creating this recipe!


Photo: Kate Coffey

Contributing Editor Kate Coffey is the founder of Forever Fascinated Blog, a vegan, the lucky co-parent to Miss Wednesday the Wonder Pup, a French speaking/lover of anything French U.S. Army Wife who is on a mission to spread the good word about living life to its fullest! You can also follow Kate on her Instagram and vegan organic pet treat shop, Wednesday Cafe.


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