Paleo roasted pumpkin salad bowl with homemade sun-dried tomato pesto
Indulge in the flavors of fall with this Paleo roasted pumpkin salad bowl drizzled with delicious homemade sun-dried tomato pesto. Enjoy a burst of savory and fresh tastes in every bite.
Ingredients:
- 1 pumpkin
- 1 cauliflower head
- 1 broccoli head
- 1 pinch pepper
- 1 handful fresh thyme
- 1/3 cup pine nuts
Instructions:
- Preheat your oven to 180 degrees Celsius.
- Peel the pumpkin and dice it into small cubes. Season with salt, pepper, garlic, thyme, and 1 tablespoon of olive oil. Spread the cubes on a baking tray and bake in the oven for around 30 minutes until they are tender and golden.
- Once the pumpkin is cooked, take it out of the oven and set it aside.
- Next, grate or process the cauliflower and broccoli florets separately and set them aside.
- In a pan, heat a tablespoon of olive oil. Season the steak with salt and pepper, then cook it in the hot pan. Flip the steak after a few minutes, season with more salt and pepper, and cook to your preferred doneness.
- Set the cooked steak aside.
- To make the Sun-Dried Tomato Pesto, dry roast the pine nuts in a pan for a few minutes. Season with salt and pepper to taste, then blend until you reach your desired consistency and flavor.
- Transfer the pesto to a dish.
- Serve the pesto as a delicious accompaniment to the salad bowl.
Summary:
- Calories: 665 kcal
- Fat: 35 g
- Protein: 35 g
- Carbs: 78 g
- Potassium: 4040 mg
- Magnesium: 337 mg