Walnut Sage Pesto Brown Rice Bowl With Eggs And Sautéed Kale

Recipe originally published in Shape.com

This hearty, fall-inspired dish, takes simple brown rice, kale and eggs to the next level. The secret? A walnut sage pesto that's so good you'll want to put it on everything. BTW, this creative twist on the classic pesto is not only delish, it's also vegan, so even if you don't eat dairy, you can still enjoy it too!  And, the best part -- all this yumminess is actually good for you! With a major dose of vitamins A, C and K from kale, healthy fats from walnuts, walnut oil and extra-virgin olive oil, protein from eggs, and fiber from brown rice and kale, this meal will leave you feeling healthy and satiated. So go get your bowl and get cooking! 


  • Extra-virgin olive oil
  • 1 bunch of Tuscan kale, ribs removed and thinly sliced
  • 1 lemon, juiced
  • Himalayan pink salt to taste
  • 1/2 cup cooked brown rice
  • 2 eggs


  • 1 1/2 cups organic Italian parsley, tightly packed
  • 1/2 cup organic sage, tightly packed
  • 2 garlic cloves
  • 1 cup walnuts
  • 1 cup walnut oil
  • 1/4 cup lemon juice
  • 1/4 cup nutritional yeast
  • Himalayan pink salt to taste
  • 3 tablespoons extra-virgin olive oil

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Jennifer MiremadiComment