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