Kale & Quinoa Buddha Bowl + Pumpkin Seed Pesto

Kale & Quinoa Buddha Bowl + Pumpkin Pesto

2 Lunch Bowls:

1 butternut squash or 2 small sweet potatoes ( peeled and chopped into bite size pieces)

200g mixed quinoa

4 large handfuls fresh kale

Double handful of chopped up Pecans

3 tablespoons Sesame oil

1 tablespoon raw apple cider vinegar

Salt and Pepper

Here we go:

Warm up the oven at 200degrees

Place the chopped up squash or sweet potato on a baking tray and drizzle with olive oil

Bake for 30-40 minutes until soft to bite

While the veggies are in the oven, prepare the quinoa. Cooking in about double the amount of water with a pinch of salt

Let it boil for approx. 15minutes – remove from heat and allow to cool down.

Once the squash and quinoa is cooked and cooled mix all the above ingredients and top with a dollop of Pumpkin Pesto!

Pumpkin Pesto

2 large handfuls of fresh kale

Handful of fresh parsley or dried mixed herbs

100g pumpkin seeds

Juice of 1 lime

5 tablespoons of olive oil

2 Solo garlic cloves – pre roasted

Pinch of mineral salt

Here we go – so easy!

Place ALL the ingredients into your magi mix/foodprocessor and pulse it with regular intervals so you can add some water to get the consistency you like best! Japp! Thats it!