Recipe: Pesto Veggie Bowl
For the pasta:
1/2 bag of lentil pasta
1 yellow pepper
1 orange pepper
1 zucchini
10-12 olives
2 cloves of garlic
For the salad:
1/2 cup salad mix of your choice
1 carrot, raw and shredded 1/4-1/2 sliced avocado
Place the salad in a large bowl at the bottom. Add pasta on top and mix. Add more pesto if desired.
For the vegan pesto: Try Chef Chloe's ... it's yummy!
Steps:
1) While the pasta is cooking in a pot chop up and cook the peppers and zucchini until al dente.
2) After pasta is cooked add it to the veggies. Stir in as much pesto as you like.
3) Slice avocado into the bowl.
Makes two servings. Enjoy!
Author
Julie Brar
Regenerative Health Practitioner and award-winning Holistic Nutritionist
