RECIPES BY Rhiannon Lambert
Pasta & Veggie Buddha Bowl
- 1 Hour
- 4
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