Beet & Black Rice Bowls with Pesto

What You'll Need

• 1 tablespoon olive oil
• 1 large squash
• 1 zucchini
• 1 250g package Love Beets cooked beets, chopped
• 1½ cups cherry tomatoes
• 2 tablespoon microgreens
• 3 to 4 cups cooked black rice
• Pesto sauce

What to Do

1. Preheat the oven to 220°C. Spread the chopped squash and zucchini over a baking sheet, drizzle with olive oil, and sprinkle with sea salt. Use your hands to toss everything until well-coated. Roast the squash for 25 to 30 minutes. Remove from the oven and allow veggies to cool.
2. Divide black rice between 3 to 4 bowls, followed by the remaining ingredients. Drizzle generously with pesto sauce.