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175g (6oz) cooked quinoa
2 tbsp plant-based pesto
¼ acorn or butternut squash, roasted and sliced
75g (2½oz) Mediterranean herb roasted chickpeas
microgreens, sunflower seeds or walnuts
1. Using the straight blade of a spiralizer, slice the courgettes into thin ribbons. Bring a small pot of water to the boil and add the courgettes. Cook for 2 minutes, then strain immediately and leave to drain for 3 minutes.
2. To assemble, place the quinoa in a large bowl and stir in 1 tablespoon of the pesto. Top with the roasted squash, courgette ribbons, roasted chickpeas, and remaining pesto. Garnish with the microgreens and sunflower seeds.