Asparagus Grain Bowl with Almond Pesto

 

Pasta with Asparagus and Almond Pesto

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Asparagus Rice Bowl with Almond Pesto. Ingredients. Brown Rice: 2 cups (400g) cooked long-grain brown rice; Roasted Asparagus: 1 bunch asparagus (about 14 stalks) Drizzle of olive oil; Pinch of salt and pepper; 5 large cloves of garlic, minced; 1 lemon, cut into slices; Vegan Pest. In a mixing bowl, mix two cups cooked brown rice with the pesto. To assemble the bowls (recipe serves two), add a cup of the pesto rice into each.

Add in half the asparagus, and top with the dry-toasted almonds, black pepper, and fresh lemon slices, if desired. Serve and enjoy! Nutrition Information. Serves: 2 | Serving Size: 1 bowl.

Add the asparagus and ½ of the onions (save the rest for garnishing) to the skillet; season with salt and pepper. Cook, stirring occasionally, until the asparagus is bright green and tender, 3 to 4 minutes. Once done, remove from the heat. Directions.

Heat grill to medium-high. Stir together 2 Tbsp jarred pesto, 4 Tbsp plain yogurt and 1 tsp lemon juice. In another bowl, mix 2 Tbsp olive oil and ½ tsp salt and pepper.

Cut zucchini and yellow squash into wedges. Add to oil, along with mushrooms and asparagus, and toss to coat. Brush yellow onion wedges with oil and put into a grill basket.

Drain the pasta and reserve 1/2 cup of the pasta cooking water. Add the pasta to the pesto and toss to coat. If necessary, add some or all of the reserved cooking water to loosen the pesto to a saucy consistency.

Garnish with the tomatoes, asparagus tips, and reserved almonds. Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold.

Season chicken with salt and pepper and cook in oil until cooked through and golden brown, 4 to 5 minutes. Stir in pesto and gently toss to combine. Divide rice into bowls and top with chicken, rice, tomatoes, and asparagus.

About 5 or 10 minutes before the vegetables and rice are done cooking, make the pesto sauce. Place the spinach, garlic, salt, lemon juice, and olive oil in a food processor and blend until smooth and combined. 1 bunch asparagus, about 1 pound, trimmed and cooked for 5 minutes in boiling, salted water 1/2 cup packed coarsely chopped fresh basil leaves 2 tablespoons pine nuts, toasted 1 tablespoon minced. Directions In the bowl of a food processor, combine asparagus, basil, and oil and pulse until combined. Add Parmesan, almonds, garlic, and salt and blend until combined.

Store in an airtight.

List of related literature:

The original recipe for asparagus and almond risotto looks a little something like this:

“The Glycemic Index Diet For Dummies” by Meri Raffetto, RD, LDN
from The Glycemic Index Diet For Dummies
by Meri Raffetto, RD, LDN
John Wiley & Sons, 2010

FLUFF the quinoa and add the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

WHY THIS RECIPE WORKS: Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

WHY THIS RECIPE WORKS: For a spinach-based dish that was more satisfying than a side, we turned to convenient and tender baby spinach and added hearty chickpeas and an aromatic yogurt sauce.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Off heat, sprinkle the asparagus over the quinoa, replace the cover, and set the pan aside until the quinoa has absorbed all of the liquid and the asparagus is tender, about 12 minutes.

“Cooking for Geeks: Real Science, Great Cooks, and Good Food” by Jeff Potter
from Cooking for Geeks: Real Science, Great Cooks, and Good Food
by Jeff Potter
O’Reilly Media, 2015

This light dish is great paired with roasted asparagus and Easy Rice Pilaf (see recipe in Chapter 7).

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

WHY THIS RECIPE WORKS: We combined two proteinpacked vegetarian staples—quinoa and chickpeas—in one pot for this unique pilaf-style dish.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Perfect any time, this delicious integration of miso and quinoa is a great use for any leftover quinoa from last night’s gluten-free dinner.

“IBS Cookbook For Dummies” by Carolyn Dean, L. Christine Wheeler
from IBS Cookbook For Dummies
by Carolyn Dean, L. Christine Wheeler
Wiley, 2009

Add the cooked quinoa, cucumber slices, radish slices, and arugula; toss to coat.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

Add the pesto and toss to coat.

“The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss” by Rania Batayneh, Eve Adamson
from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss
by Rania Batayneh, Eve Adamson
Rodale Books, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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40 comments

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  • Thats not a 1 pot dish cause he used a pan that wasnt the pan he used to cook the rest of the dish to toast the pecans

    Good recipe just being picky

  • that’s funny. I noticed you dipping chocolate in tea too and had never tried it before but have now and it’s amazing! I prefer your home cooking vs. cooking when travelling but both are interesting. Another great video. Thumbs up! thanks for the tips and recipes girl.: )

  • Hey Sanne, where did you get your plates and cutlery from? They are so beautiful! I just moved into a new apartment and would love to buy plates and utensils like yours:)

  • You ruined the pasta by putting cream. Pesto should be more than enough. Ofc if you have a low quality pesto you have no other choise…. than to avoid to cook it at all

  • Dude, you have to stop having blue apron as a sponsor. They are ridiculous in how much plastic an pollution their service produces. Please Babish, take a stance!!!!

  • I made this with basil i grow indoors added a bit of low fat fetta and parsley and bleded to create green paste added to rice and chicken and it was also delicious!!!

  • Remember that sheet tray asparagus? To make it taste awesome season with some soy sauce (only a bit) instead of salt and then put it in the oven for 10 min with the salmon then take tray out and sprinkle some Parmesan or pecorino cheese on the asparagus and bake for the remaining 5 min on the top rack to get a mit of browning on the cheese.

  • Just a suggestion beautiful. Having coffee after breakfast can inhibit your body from absorbing certain vitamins and minerals from your breakfast meal and especially iron. Amazing video I really enjoyed it ��

  • I have made both the sheet pan salmon and one pot chicken now. I have to say, these are both staying in my dinner rotation. I love the versatility of both dishes and have made changes to both to suit my taste. Very good recipes!

  • My biggest problem with this box is the amount of plastic wrapping. If it’s healthy, nutritious for us than it should be healthy to the environment as well

  • Each time I see your video Babish, It makes me want to resign from my job, start a shack at a beach and serve warm delicious food to everyone who walks in. Peace!

  • Just a nutrition tip but kale (when ingested alone) can cause kidney stones. It’s recommended to use lemon with it to in. Also for APV it’s best to dilute it with water for leveling the pH level because the acidity can damage your teeth. Most dietitians/nutritionists recommend diluting it with water and using a straw. Much love

  • Homie. I get that alcohol’s tasty to cook with but like… I cant get that stuff… just as a suggestion you might consider making virgin recipes?

  • I thought I introduce something new to my channel. Although I love to entertain and cook for family and friends, I’m a single, empty nester who loves to cook for herself. I’ve been getting a lot of messages from other home cooks who are also single or couples. I’ll be sharing more recipes like these in the futures. Comment below and let me know what type of recipes or information you would like to see in videos like these. Happy cooking!

  • For everyone complaining about the plastic packaging, there’s also hello fresh, and I’m not saying they have less plastic in their boxes because I truly don’t know as I haven’t tried any brand of pre-prepped food boxes, but hello fresh sometimes has boxes of meals you can buy in a grocery store, which cuts down on transportation to your home, the box it woudl come in, and considering they’re relatively small boxes, I don’t think there’s much plastic in there. I know this isn’t super helpful because I don’t know what’s inside, but it’s a slightly better option if your grocery store offers them.

  • Don’t believe everything you find on the internet, Babish. Snapping asparagus is the best way to eliminate the tough part of the stem. I’ve tied both methods, along with peeling for years and I’ve come back to the simple snap.

  • A have to subscribe to you channel. You’re are sooo adorable and soo beautiful. There’s no way to hate you. Thank’s to your genetics, I love how you appreciate eating.

  • It appears the general consensus is the blueapron was a poor choice to take as a sponsor, and I would agree. I think a better choice would have been to critique it, and show you can do the same thing with smart grocery shopping.

  • How much fucking plastic? Everything is wrong with these things. Buy all this stuff from local shops. Read a book or look online for a recipe. The Italians and French don’t send away for food in the post.

  • Does someone know? Some people drink the lemon in the Morning with hot water and some with cold water! So what is the best way? ��

  • Hey! I have tried drinking apple cider vinegar multiple times, does anyone have any tips to get used to it? Because I cannot stand the taste!

  • You have a really nice body��Just wanted to know if u always had it or did u have to lose weight to get it.Just asking,no offence��

  • Hey guys!
    Have you ever heart about Keto Diet? Because this is the number one diet in the world.
    If you’re serious about achieving permanent fat loss and a complete health transformation while eating your favorite foods every meal…
    I invite you to read this page. @t

  • You are so adorable and honest Sanna. I didn’t know you had a vlog ’til today… subscribing now
    Thank you for an inspiring vlog. I will be looking up the ingredients and try out your recipes. An I look forward to your new vlogs! ��‍♀️ ❤ ��

  • Can I be both Team Sweet and Team Savory? Cuz I love both but sometimes I’m in the mood for one over the other. I’m usually Team Sweet for breakfast! I eat Mary’s crackers too. They’re pretty good with hummus and guacamole and light cream cheese.

  • Your “what I eat in a day” videos are fantastic! They’re healthy, realistic, and easy for an average person. I’d love to see how you shop at the grocery store or farmer’s market. Do you decide on a meal, then buy what you need? Or keep all on hand? I find it a little hard to plan for a whole week when meal prepping. Food starts to go bad, and tastes get bland by the end of the week.

  • Amazing channels like this one shouldn’t promote such brands who in the name of “healthy foods” are doing nothing but creating trash. They are directly contributing to why eating healthy is so expensive now. its like a vicious cycle. Dont get me wrong i love babish but hez better off not collaborating with these brands.

  • These videos are extremely helpful for someone who is cooking and grocery shopping for 1. I always get paranoid about over-buying groceries and having food go to waste, but for some reason everything you make and eat makes so much sense.

  • I’ve been watching so many of your videos that yesterday night I had a dream that you gifted me matcha tea powders worth 37$ ������������������ I’m sorry!! I just had to share this!!

  • The butternut squash skin would add some nutty flavour its shame to remove it also the butternut squash is more of Autumn and winter season sorry to be picky I love what you do

  • This is a cooking channel:

    Uses blue Apron
    Uses a fucking thermometer for internal temperature

    I rate your channel, and I get that this was a sponsored video, but Blue Apron shouldn’t be supported until they learn to pack the ingredients properly instead of shipping 30% ingredients and 70% plastic.
    And, well, anyone who uses a thermometer to tell when meat of fish is done is just not a proper cook.

  • Blue Apron is great if you make tons of money and have no time. I did it for over a year, but then lost my job and found myself with far less money and far more time

  • Make sure you don’t check out the ingredient list on the pesto, might make your head spin if the only ingredient you think is in shelf-stable pesto is “pesto”

  • I understand the convenience of these meal-delivery boxes for busy can’t-cook-for-shit typa people but HOLY SHIT THAT’S SO MUCH PACKAGING!!!! Like… really? REALLY?! An individually wrapped zucchini and a plastic packet containing 0.5 grams of chili flakes? For fuck’s sakes!

  • I can recommen adding a bit more water and you can totally omit the olive oil in the dressing and just do water. The tahini will ensure insane creaminess!

  • Dearest Ella, do you normally soak the quinoa? So important as it removes the harmful saponins. Take care and thank you for these beautiful recipes ��

  • Love Love these kinds of videos and it’s so awesome that you share with us the ingredients along with the recipes..thank you so much

  • Im not so good with Tahini what would make an alternative? love the whole concept of these recipes and have bought the books, just can’t get on with Tahini.

  • It’s really tasty. I love it. I’ve done it several times. Now it’s one of my staples, I feel so wonderful after I’ve eaten it… The sauce is amazing and I’ve decided to use it with other foods too.

  • I had a lovely mug just like the one you’re using (with the heart) and it broke, where did you get this from? thank you and love your channel xxx