RECIPES BY Rhiannon Lambert

Pasta & Veggie Buddha Bowl

  • 1 Hour
  • 4
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A Simple Way To Eat Plant-Based

BUY
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Essential Ingredients

1 butternut squash, chopped into cubes
1 tbsp olive oil
200g pasta
4 tbsp pesto
4 cooked beetroot, chopped into cubes
1 avocado, quartered
4 handfuls of almonds (23 per serving!)
Salad of choice: we went for watercress, radish & cherry tomatoes
To serve: balsamic glaze

Directions

  1. Preheat the oven to 160°c fan/180°c/370°f.
  2. Place the chopped butternut squash onto a baking tray, drizzle over the olive oil and season with salt and pepper. Give everything a mix, then roast in the oven for 45-55 minutes, or until the chunks of squash are golden and cooked through.
  3. Meanwhile, cook the pasta according to the packets instructions. Once cooked, drain and combine with the pesto. 
  4. Once everything is cooked you can start to build your bowl! Arrange the roasted butternut squash, pesto pasta, beetroot, avocado and any of your other favourite salad vegetables between bowls, then add the almonds on top. Serve drizzled in a balsamic glaze.