Pumpkin Seed Pesto Coconut Black Rice Superfood Bowl

Pompeian-Pumpkin-Seed-Pesto-Coconut
Servings:
2
Rating:
0
Ingredients: 

For the roasted vegetables:

  • 1 medium purple sweet potato, cut into bite-sized pieces
  • 1 small butternut squash, cut into bite-sized pieces
  • 1 tablespoon Pompeian Organic Extra Virgin Olive Oil
  • Pinch of pink salt and pepper

For the massaged kale:

  • 2 cups of kale
  • 1 tablespoon Pompeian Organic Extra Virgin Olive Oil
  • 1 tablespoon freshly squeezed lemon juice

For the coconut black rice:

  • 1/2 cup black rice
  • 1/2 cup coconut milk

For the pumpkin seed pesto:

  • 1 cup spinach
  • 1 cup fresh basil
  • ¼ cup pumpkin seeds
  • ¼ cup Pompeian Organic Extra Virgin Olive Oil
  • Squeeze of fresh lemon
  • 1 garlic clove
  • Pinch of pink salt and pepper
Preparation: 
  1. Preheat the oven to 400 degrees F. Pour 1 tablespoon Pompeian Organic Extra Virgin Olive Oil into a bowl with the butternut squash and purple sweet potato. Sprinkle with pink sea salt and pepper and mix together so the olive oil lightly coats all of the veggies. Place the veggies on a large roasting pan and place in the oven. Bake for approximately 30 minutes, mixing halfway through.
  2. Wash and chop the kale. Add the Pompeian Organic Extra Virgin Olive Oil and lemon juice to the kale and massage with your hands, until the kale is soft and well-coated.
  3. Heat up the coconut milk, water and black rice in a small pot over the stovetop. Once boiling reduce the heat to a simmer, cover and cook for 30 minutes (or according to package instructions).
  4. Combine the ingredients for the pesto in a blender or food processor and blend or process until smooth. 
  5. Combine everything into a bowl and enjoy!

Author: Leah’s Plate

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