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Roasted Vegetable Bowl with Fresh Pesto



This delicious light lunch is a great healthy option and is full of immune-boosting ingredients that can help you get your body in shape for the winter. It is part of my new Autumn Detox Immune Boost Programme, which is now available on my Programmes Page.


Ingredients

  • 2 large red potatoes, chopped

  • 1 fennel bulb, sliced

  • 2 large carrots, chopped

  • 1 large leek, chopped

  • 1 tablespoon coconut oil

  • Sea salt and black pepper to taste


For the pumpkin seed pesto

  • 2 cups fresh basil leaves

  • ½ cup pumpkin seeds, soaked and drained

  • 1 garlic clove

  • Juice of 1 lemon

  • ½ cup extra virgin olive oil

  • Sea salt and black pepper to taste


Method

  1. To make the pesto, simply combine all ingredients in a high-speed blender or food processor and blend until smooth. Store refrigerated in an airtight container for 7-10 days.

  2. Preheat oven to 200 degrees C.

  3. Spread red potatoes, fennel, carrots, and leek on a baking tray.

  4. Coat with coconut oil, sea salt, and black pepper.

  5. Bake for about 20 minutes until the vegetables are browned and tender.

  6. When the vegetables are done, serve in a bowl and toss with 1 heaped tablespoon of fresh pumpkin seed pesto.

  7. If you want a more filling meal, feel free to add a clean protein source of your choice..

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