Fresh salads can be the perfect springtime lunch — except when they leave us feeling hungry 30 minutes later. But that’s not the case with this roast vegetable pesto bowl, which is the Goldilocks of salads: not too heavy and not too light.
The first step? Swap iceberg lettuce for iron-packed spinach and kale which helps maintain energy levels, even after a tough workout or when your period leaves you feeling depleted. The addition of freekah — a wheat-based grain — adds two of the most satiating nutrients, fibre and protein, to fill a post-training hole while rebuilding the body. And we can’t overlook the brain and hormone-supporting healthy fats in the pumpkin seed and olive oil pesto to keep your mental health as top-notch as your physical health. Roast and boil in bulk for the perfect grab-and-go meal that won’t have your stomach grumbling within the hour.
100g baby spinach (washed)
2 tsp dried thyme
2 handfuls of kale (washed)
150g butternut squash (chopped into small chunks)
½ red onion (peeled and sliced into wedges)
150g celeriac (chopped into small chunks)
150g aubergine (chopped into small chunks)
2 tbsp olive oil
2 tbsp nutritional yeast flakes
4 tbsp vegetable oil
4 tbsp pumpkin seeds
2 tbsp lemon Juice
1 clove garlic (finely chopped)
Pinch of salt, for seasoning