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.