Fresh salads are great for spring lunches, unless you feel hungry after 30 minutes. But this roasted vegetable pesto bowl is not. This is a salad Goldie Rock. Not too heavy, not too light.
What is the first step? Replace iceberg lettuce with iron-filled spinach and kale. This helps maintain energy levels even after rigorous training or when your period is exhausted. Adding freekeh (wheat-based grain) adds two of the most satisfying nutrients, fiber and protein, to fill the holes after training and rebuild your body. And we can’t miss the healthy fats that support the brain and hormones of pumpkin seeds and olive oil pesto to keep your mental health as prestigious as your physical health. Roast and boil in large quantities for a perfect grab and go meal that will not complain in the stomach within an hour.
200g freekeh
Spinach 100g (washed)
2 tsp drying time
2 handfuls of kale (washed)
Butternut squash 150g (finely chopped)
½ Red onion (peeled and sliced into wedges)
Celeriac 150g (finely chopped)
150g eggplant (finely chopped)
2 tablespoons of olive oil
2 tbsp nutritional yeast flakes
4 tbsp vegetable oil
4 tablespoons of pumpkin seeds
2 tablespoons of lemon juice
1 piece of garlic (finely chopped)
A pinch of salt for seasonings
