Recipe

Summer Feast Bowl

Portion: 1

Ingredients:

• 1-2 cups cooked rice (I use a mix of brown basmati and wild rice to keep it light) 
• 1 cup mixed berries & cherries; raspberries, blackberries, cherries
• 1/2 avocado
• 1 stone fruit; peach, nectarine
• 1/2 cup cherry tomatoes
• 1/3 cup chickpeas
• 1-2 cups mixed salad greens; pea shoots, rocket
• 1 tbsp seeds

Basil Pesto: 

• 1/4 cup toasted walnuts
• 1/2 lemon, juiced (1 tbsp)
• Pinch of unrefined salt & black pepper
• 2 tbsp nutritional yeast
• 1 tsp apple cider vinegar
• 2 tbsp oil (avocado, virgin olive oil)
• 1 cup fresh basil

Instructions:

1. I had some pre-made rice (a mix of brown basmati and wild rice). Cook your rice per packet instructions.

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2. In a blender, add your pesto ingredients and blitz. If you don’t have a blender, you can chop your walnuts and basil finely and mix. To toast your walnuts, place them in a dry frying pan and stir for a few minutes on medium heat. 

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3. Slice your stone fruit and avocado, and halve your cherry tomatoes if you wish.

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4. Once cooked, add your rice to a bowl. Place the greens on top, followed by your berries, cherries, tomatoes, stone fruit, avocado and chickpeas. 

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5. Spoon over your pesto and sprinkle your seeds on top (these are nice toasted).