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
- 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.
- Divide black rice between 3 to 4 bowls, followed by the remaining ingredients. Drizzle generously with pesto sauce.