I like to begin this dish by making my vegan pesto first. Use a food processor or a mortar and pestle to prepare your pesto. Then add the kale, basil, lemon juice and garlic, and process until greens are broken down a bit. Finally, add avocado and salt, and process until smooth. Taste the pesto, and adjust seasonings.

Next get your quinoa cooking. Combine the quinoa, water, and salt in a medium pot, cover, and bring to a boil. Once it is boiling, reduce to a simmer and let simmer until water is gone about 15 minutes. Remove from heat and let cool.

Time for the green beans! Preheat oven to 400 degrees.

Spread green beans on a baking pan. Lightly sprinkle coconut oil on green beans and. roast in the oven for about 20 minutes (until slightly shriveled).

While your quinoa and green beans cook, heat coconut oil in a large skillet over medium heat. Add mushrooms and continue to sauté until mushrooms release their juices and begin to soften about 7 minutes

Last but not least, assemble your beautiful bowl. Layer quinoa with your mushrooms and green beans as you desire. Dollop on your homemade pesto and sprinkle on the nutritional yeast for extra cheesy flavor.