Balsamic Roasted Portobellos over a Kale, Quinoa and Black Bean Pilaf with Avocado Pesto
A flavorful blend of sautéed kale, Brussels Sprouts, cabbage, sauerkraut, carrots,and radicchio are served along with tender black beans and fluffy quinoa. The smooth and flavorful avocado pesto is a great counterbalance to earthy flavors of this dish. Served topped with balsamic and herb roasted portobello mushrooms.
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Portobello Mushrooms, Balsamic Vinegar, Garlic, Olive Oil, Spices. Quinoa, Vegetable Stock (Water, Onions, Carrots, Fennel, Celery, Thyme, Parsley) Kale, Brussels Sprouts, Cabbage, Carrots, Radicchio, Black Beans, Sauerkraut (Cabbage, Water, Salt), Avocado Pesto (Avocado, Basil, Pumpkin Seeds, Roasted Garlic, Lemon Juice, Olive Oil, Water). Olive Oil, Spices.
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