Arugula Sweet Potato Pesto Bowl

This bowl or salad is vibrant, tasty and filling. You can play with these ingredients and switch up the greens, the roasted veg or the seed toppings. A classic from our cafe days. ENJOY.

Recipe

Ingredients:

1 handful arugula

1/2 cup quinoa or wild rice

1/2 cup baked squash, pumpkin or sweet potato

1/2 cup roasted broccoli

1/4 cup roasted red cabbage (or pickled)

1/4 avocado

2 - 3 tbsp pesto dressing

Seed Sprinkle

Pesto

2 handfuls of basil

2 handfuls of chopped kale, arugula, or spinach

2 cloves garlic

1/2 lemon, juiced

1/4 cup water (more for desired texture)

1/4 cup pumpkin seeds or walnuts 

1 tbsp hemp seeds

1 tsp sea salt

crack of pepper

Directions:

For the pesto dressing, combine all ingredients in a blender, and blend to desired texture and consistency, adding water if needed.  Salt to taste. This will make a good amount. You can always freeze half! Seal in airtight container in fridge or freezer.

Add quinoa, arugula and roasted veg to your bowl and combine. Stir in the pesto dressing. Top with avocado, adn seed sprinkle. Enjoy.