The Glow Bowl

~ Baked Sweet Potato with Kale Pesto Pasta, Tomatoes & Pumpkin Seeds.

Glow bowl

This easy to prepare, yet deliciously satisfying meal was created by Emily von Euw.

To read about how Emily created this recipe and why she calls it “The Glow Bowl” visit her website: This Rawsome Vegan Life.

This recipe makes a great lunch or dinner meal and, with this much nutrition and fibre, you won’t miss the meat.

This is a VEGAN meal; it is not wheat or corn free so if you’re on an gluten-free or anti-candida program, use alternative pasta (e.g. rice).

If you’re on an anti-candida program, it is fine to use nutritional yeast.

 

You’ll need:

The main stuff:
1 large sweet potato (make it organic if you can….to understand why, click here to watch this short video)
8 ounces uncooked whole grain pasta
2-4 heirloom tomatoes
2 tablespoon pumpkin seeds

Kale pesto:
1 cup lacinato kale leaves
2 tablespoons basil leaves
1 tablespoon oregano leaves
1-2 garlic cloves
1 tablespoon miso
1-2 tablespoons lemon pepper infused coconut oil (see note)
Sea salt (optional)
1/4 cup walnuts
3 tablespoons nutritional yeast
1/2 avocado
Water, as needed

To make the main stuff: preheat the oven to 450 degrees. Wash, scrub and dry the sweet potato, then poke holes in it with a fork. Set it on a baking sheet lined with tin foil and bake for 30 minutes, flip it over and bake for another 30 or so (although if your sweet potato is smaller you might just need the first 30 minutes). Press it with a fork and make sure it’s soft all the way through. Wrap in tinfoil and set aside. Cook the pasta according to directions on package. Slice the tomatoes.

To make the kale pesto: put everything in your food processor and pulse/process until it begins to get the consistency of pesto. If it’s too crumbly, add more water or oil as needed. Adjust according to taste. Coat the pasta in the pesto, then serve with the sweet potato and tomatoes, sprinkling with pepper and pumpkin seeds. Voila!

NOTE: there is a direct link to more info about the infused coconut oil if you click on the “lemon pepper infused coconut oil” in the recipe. To read comments from Emily about this infused coconut oil (and to get alternatives if you don’t want to use it), go to Emily’s webpage: This Rawsome Vegan Life. Actually go to Emily’s site anyway, and go there often….it is jam-packed with awesomely healthy recipes! Enjoy!

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