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!