#4 Kale Walnut Pesto Bowl

PROTEIN OPTIONS

Animal Protein: Chicken
Vegan: Tempeh

INGREDIENTS

AP:
Wild rice, chicken breast, delicata squash, kale, walnuts, garlic, lemon juice, olive oil, fresh basil, fresh parsley, sea salt, black pepper, extra virgin olive oil.

Vegan:
Wild rice, tempeh, delicatta squash, kale, walnuts, garlic, lemon juice, olive oil, fresh basil, fresh parsley, sea salt, black pepper, extra virgin olive oil.

MACROS

AP (Standard size)

  • Calories: ~495
  • Protein: ~33g
  • Carbohydrates: ~36g
  • Fat: ~23g

AP ( Abundant size)

  • Calories: ~645
  • Protein: ~44g
  • Carbohydrates: ~48g
  • Fat: ~32g

Vegan (Standard size)

  • Calories: ~525
  • Protein: ~27g
  • Carbohydrates: ~40g
  • Fat: ~25g

Vegan (Abundant size)

  • Calories: ~690
  • Protein: ~36g
  • Carbohydrates: ~52g
  • Fat: ~34g
REHEATING INSTRUCTIONS

Stovetop (preferred):
1. Remove pesto container.
2. Warm rice, squash, kale, and protein together in a skillet over medium heat for 4–6 minutes, stirring occasionally.
3. Warm pesto slightly (in a small pan or warm water bath) before drizzling over.
Microwave (quick option):
1. Remove pesto container.
2. Heat the meal (without sauce) for 1½–2 minutes, or until hot.
3. Warm pesto for 15–20 seconds or bring to room temperature before serving.
Tip: Add a small splash of water when reheating for extra moisture.