Hearty plant-based bowls with easy pickled cabbage, pea pistachio pesto, toasted quinoa, and herbed tofu. The perfect nourishing bowl for spring lunch.
A few years ago Dan and I ate at an eclectic restaurant down the street that was big into pickling.
I was beyond excited to eat there, because it was one of those rare places that had several completely vegan dishes.
So I ordered a seasonal dish with pickled pumpkin, because, pumpkin anything, right?
Well, let’s just say that I’m now a firm believer that some things should remain un-pickled.
Cabbage, however, is not one of those things.
These Pickled Cabbage Quinoa Bowls with Pea Pesto are fun, fresh, and perfect for Spring.
I won’t lie, I definitely chose the red cabbage as my first experience with pickling because of the gorgeous pink color it turns when soaked.
Hey, pretty in pink.
If you’re like me, you might have thought that pickling was a major process.
Like dozens of ball jars sealed shut for months in your basement fridge looking questionably cloudy kind of a process.
But it turns out that quick pickling is actually really easy.
So easy, you can pickle and reap the rewards 3 – 4 hours later!
This bowl starts with steamed kale and quinoa as a hearty base, and builds up to umami, sweet and sour, and lemony flavors.
If you’ve been following my blog a while now, you know that I’m obsessed with I Heart Keenwah toasted quinoa.
It’s so convenient because it’s pre-rinsed, so all you do is measure out your quinoa and add to boiling water.
The result is fluffy, nutty, buttery goodness.
I always make a serving for the week to throw into bowls like this one.
The pea pesto ties this whole thing together with a bow, and serves as the “dressing” of this masterpiece.
I love building variations of pesto using different nuts, seeds, and veggies.
This combo with peas and pistachios is light and perfect for spring and summer!
It’s lemony, tangy, garlicky, herby, and a little sweet.
If you have leftover pesto, try using it as a dip for your favorite veggies.
Enjoy these Pickled Cabbage Quinoa Bowls with Pea Pesto as a nutritious lunch or dinner that leaves you feeling light, recharged, and in charge.
I like to prep all of the ingredients separately and assemble them the day of for power-packed bowls.
Because if you can pickle, you can do anything, right?
Yes, yes, you can.
If you don’t have cabbage on hand or don’t feel like quick-pickling, substitute your favorite sauerkraut for the pickled cabbage.
If you make these Pickled Cabbage Quinoa Bowls with Pea Pesto, I want to see!
Give me a shout on Instagram and use hashtag #floraandvino to show me your pretty pink pickled cabbage!
For more spring bowl inspiration, check out my Strawberry Herb Quinoa Salad with Zesty Lime Tahini or my Spring Macro Bowl .
Check out my Pinterest page to pin more recipe like this one to make later!
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Pickled Cabbage Quinoa Bowls with Pea Pesto
- Prep Time: 4 hours
- Cook Time: 15 mins
- Total Time: 4 hours 15 mins
- Yield: 3-4 bowls
- Diet: Vegan
Description
Hearty plant-based bowls with easy pickled cabbage, pea pistachio pesto, toasted quinoa, and herbed tofu. The perfect nourishing bowl for spring lunch.
Ingredients
PICKLED CABBAGE QUINOA BOWLS
- 2 cups cooked white toasted quinoa
- 1 bunch kale, rinsed and torn into shreds
- 2 cups frozen green peas
- 1 1/2 cups pickled cabbage (recipe below)
- 1 cup sliced white button mushrooms
- splash of balsamic vinegar
- splash of tamari lite
- 1/4 cup veggie broth
- 16 oz. firm tofu or protein of choice
- 1/4 tsp dried basil
- white sesame seeds
PEA PISTACHIO PESTO
- ¼ cup pistachios
- ½ cup cooked green peas
- 1/4 tsp garlic powder
- 1 cup packed fresh spinach (or sub basil)
- ¼ cup fresh mint or herbs of choice
- 2 TBSP fresh lemon juice
- 2 TBSP runny tahini
- Himalayan sea salt
- Black pepper
EASY PICKLED CABBAGE
- 1/2 head purple cabbage, shredded with mandoline slicer
- 1 cup filtered water
- 1 cup apple cider vinegar
- 2–3 tsp pure maple syrup
Instructions
- Before beginning the recipe, prepare your pickled cabbage 3-4 hours in advance.
- In a large glass airtight container (I love these Weck jars!) combine shredded purple cabbage, apple cider vinegar, filtered water, and maple syrup. Cover and refrigerate for 3-4 hours or overnight.
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Slice tofu into 1″ cubes and toss with dried basil in a bowl. Spread the cubes in an even layer on the baking sheet bake for 15-20 minutes, until lightly browned. Set aside.
- If you haven’t already done so, cook your quinoa according to package instruction.
- Make your pea pesto by blending together ingredients pistachios through black pepper until well combined, adding more lemon juice as needed to thin. The consistency should be thick and creamy with texture.
- Heat a large skillet over medium heat with a splash of veggie broth. Add the sliced mushrooms to the pan with a dash of Himalayan sea salt. Toss to coat and then let the mushrooms cook for 3-5 minutes. Once your mushrooms are starting to soften and brown, add a splash of balsamic vinegar and tamari lite and stir to combine. Cook for 2-3 more minutes then remove from heat.
- Steam green peas for 2-3 minutes on stove top, until vibrant green and tender/
- To assemble your Pickled Cabbage Quinoa Bowls, divide the quinoa and kale between bowls and top with warm mushrooms, baked tofu, pickled cabbage, green peas, a dollop of pea pesto, and white sesame seeds.
- Store leftovers separately in the fridge for 3-5 days. Pickled cabbage will stay good for several weeks to a month.
- Category: Power Bowl, Entree
- Method: Stovetop, Oven
- Cuisine: Vegan, Gluten-Free, Oil-Free
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