Roasted Kale, Romanesco and Chickpeas with Sorrel Sunflower Pesto

Roasted Kale, Romanesco and Chickpeas with Sorrel Sunflower Pesto

All the greens for St. Patrick’s Day! If you’ve never used sorrel before, this recipe is a great intro. Usually sorrel is green, so likely your pesto will be green. I found this very beautiful variety of red-veined sorrel at the farmers market here in Portland, so that’s why mine is a purply hue. Either way, it’s delicious. Sorrel is a tangy, lemony herb. It has a very bright taste and reminds me of spring. Sorrel is packed with vitamins A and C, which are great for boosting immunity. This pesto would also be a great addition to your morning eggs or mixed in with your favorite grain (rice, quinoa, millet).

This dish would be amazing with non-dairy or regular ricotta. I skipped it this time, but I’ve made this same meal with the ricotta addition, and it’s outstanding. I love this brand of almond mylk ricotta. I’m in the early phases of developing a vegan cheese and will definitely be sharing that recipe once I’ve perfected it. Vegan cheeses really have come a long way since the early days of plastic-y soy cheese. It’s so nice to be able to actually enjoy plant-based cheeses.

Roasted Kale, Romanesco and Chickpeas with Sorrel Sunflower Pesto
[Serves 2-4]

1 head romanesco, cut into florets
1 15 oz can chickpeas
1 bunch kale
2 Tablespoons avocado oil
Juice from 1 lemon
Salt + pepper, to taste
To garnish: lemon slices, non-dairy or regular ricotta cheese (optional)

For the pesto:
3 cups sorrel
1/2 cup extra-virgin olive oil
1/3 cup sunflower seeds
2 Tablespoons lemon juice
1 clove garlic
Salt + pepper, to taste

  1. Preheat oven to 400° F. On a rimmed baking sheet, spread romanesco florets and chickpeas. Before roasting, toss with 1 Tablespoon of avocado oil, juice from 1/2 a lemon, salt and pepper. Roast for 12-15 minutes.
  2. Toss kale with 1 Tablespoon avocado oil, juice from 1/2 a lemon, salt and pepper. Spread kale out on a separate rimmed baking sheet, and roast in the oven for 5-10 minutes until kale is wilted and a bit crispy.
  3. Make pesto by blending all ingredients in a high-speed blender on medium-high for about 1-2 minutes, or until well combined.
  4. Toss kale with chickpeas and romanesco. Dollop a generous helping of pesto on each serving. Do the same with the ricotta, if using. Serve with a lemon slice. Enjoy!

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2 comments

Fünf Foodblogger Favoriten - Our Clean Journey June 1, 2017 - 2:25 pm

[…] die Layered Smoothies sehen so gut aus! Und läuft euch auch das Wasser im Mund zusammen bei diesem Salat oder diesem Roasted […]

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Fünf Foodblogger Favoriten - OCJAY June 15, 2018 - 10:38 am

[…] die Layered Smoothies sehen so gut aus! Und läuft euch auch das Wasser im Mund zusammen bei diesem Salat oder diesem Roasted […]

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