Super Greens Pesto + Pumpkin Zoodle Bowl

Julia Frances Wellness zoodles.jpg

There is so much goodness in this bowl and so damn tasty, fun to make and totes satisfying.

A spiralizer works best to make the zucchini noodles (which I recommend!) or you can improvise with a grater.

If you’re making this at a time where Zucchini is not in season (and very expensive) then use regular or gluten free noodles, I love this Edamame and Mung Bean Fettucine that I get from my local Supermarket.

I make this with Organic Tonzu Tempeh which I tasty, leave it out if you prefer or you can use chicken instead.

(serves 1 with leftovers for lunch tomorrow)

 

Ingredients:

  • 1 or 2 zucchinis spiralized (or grated)

  • ¼ large Butternut Pumpkin

  • Olive oil for cooking

  • Salt and Pepper

  • 100g Organic Tempeh (or Chicken if you prefer)

  • ¼ Tsp Paprika

  • ½ cup frozen peas

  • 1 tomato chopped into chunks

  • ½ cup greens pesto (see below)

Julia Frances Wellness zoodle

 

Preparation

  1. Preheat the oven to 180 degrees

  2. Chop the pumpkin into 3cm chunks and toss with olive oil, season with salt and pepper and roast until crispy (20mins)

  3. Prepare the “zoodles” and set aside in a mixing bowl

  4. Slice tempeh into thin 2cm strips, coat with a little olive oil, paprika and salt. In a pan, fry until crispy on medium-high heat

  5. Boil the kettle and briefly blanch peas to keep their yummy texture and sweetness.

  6. Lightly combine everything (pumpkin, tempeh, peas, tomato and pesto). Ensuring ingredients are coated with pesto, taking care not to over mix and lose texture.

  7. Turn out into a bowl and take a moment to appreciate your epic feast and enjoy.

 

Greens Pesto

Julia Frances Wellness Pesto

 

(makes extra for later, keep ½ aside for your zoodles)

Ingredients

  • A handful of basil leaves

  • Half a bunch of kale (stalks removed)

  • Half a head of broccoli (add the softer stalky bits too)

  • A handful of almonds or cashews

  • ½ Tsp salt

  • 1 garlic clove (optional)

  • ½ cup olive oil

  • Juice of half a lemon

  • A bit of water to add, if a bit thick

Preparation
 

Blend up all the ingredients in a nutribullet or good processor, until blended and to your desired consistency (chunky or smoothie)

Julia Craig