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THE GREEN BOWL

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Ingredients

BAKED ZUCCHINI
1 medium zucchini
1 teaspoon lemon juice
1/2 teaspoon Herbes de Provence
Basil Pesto
1 cup raw pine nuts
3 cups packed fresh basil leaves
1/4 cup shelled unsalted pistachios
2 cloves Garlic
1 tablespoon apple cider vinegar
1/4 cup water
3 cups broccoli florets
1 1/2 cups cooked green lentils

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THE GREEN BOWL

Directions

The Rawsome Vegan Cookbook

All hail chlorophyll! It’s what makes leaves and veggies green … and it’s really good for you. I adore baking zucchini because it only needs about 20 minutes in the oven before it becomes tender, delicate and juicy. The pesto in this recipe is amazing (in other words: put it on everything).

Steps

1
Done

To prepare the zucchini: preheat the oven to 350°F (177°C). Slice the zucchini into disks, then lightly coat in the lemon juice, herbs and salt (if using) and bake for 20 to 30 minutes until they are tender and juicy.

2
Done

To make the pesto: put all the ingredients, except the water, into a food processor and pulse until it’s a crumby mixture. You can leave it like this or add water in 1 tablespoon (15 ml) amounts until it becomes creamier.

3
Done

To prepare the broccoli: steam for 10 minutes or until it becomes a vibrant green color.

4
Done

Stir the apple cider vinegar into the lentils.

Layer the bottom of a bowl with the lentils and cover with broccoli, zucchini and a scoop of pesto; add extra basil leaves if you want. Enjoy!

Tarek Ha.

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