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Jasmine Pesto Rice & Vegetable Bowl

Anneke Lemmer Coetzee

LEMONS with THYME

Food Stylist, Photographer and Recipe Creator

Instagram: @lemonswiththyme

INGREDIENTS

Bowl

2 cup cooked jasmine rice

2 cups oven roasted butternut squash cubes

1 cup chopped kale

1 avocado

½ cup chopped heirloom tomatoes

¼ cup kale, walnut pesto 

2 slices watermelon radish

Sprouts

 

Oven Roasted Butternut Squash

2 cups cubed butternut squash

Salt & pepper

1 tsp paprika

1 tsp garlic granules

1 tsp onion powder

1 tsp dried herbs

1 tbsp olive oil

 

Kale Parsley Walnut Pesto

¼ cup walnuts

1 cup kale

1 cup parsley

5 cloves garlic

2 tbsp lime juice

3 tbsp red wine vinegar/ coconut vinegar

¼ cup olive oil

½ tsp dried red chili flakes

1 tbsp chopped Anaheim pepper or green pepper

Salt & pepper

 

METHOD

Oven Roasted Butternut Squash

Heat oven to 400°F

Line a sheet pan with parchment paper.

Add 2 cups cubed butternut squash and rest of ingredients to sheet pan and mix well.

Roast in oven for 15-20 minutes until soft and browned.

Turn butternut squash halfway through.

 

Kale Parsley Walnut Pesto

Add walnuts to food processor and pulse till small crumbs

Add rest of the ingredients and keep pulsing until fine.

 

Jasmine Pesto Rice

Add ¼ cup pesto to cooked jasmine rice and mix well.

 

Putting Bowl Together

Add jasmine rice to bottom of the bowl and then add the rest of the ingredients on top of rice.

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