Management of my cookies
By continuing to view our website, you accept the use of cookies. For further information, please read our Cookies Policy.

Cookies are used to ensure that the website works properly, for security, to measure and analyse website traffic, and to improve the user experience. Your consent for the installation of cookies that are not strictly necessary is optional and may be withdrawn at any time.

Strictly necessary cookies

These cookies are necessary for the website to function, contribute to the safe use of the website and cannot be switched off in our system.

Functional cookies

These cookies enable the website to provide enhanced functionality and personalisation. They may be set by us or by third party providers whose services we have added to our pages. If you do not allow these cookies then some or all of these services may not function properly.

Analytical and advertising cookies

We use these cookies in order to improve our services, offer you more appropriate products and services, collect statistical data about website usage and get more detailed information about the traffic on our website.

Accept all Cookies
Cookie Settings
Skip to content
FrDeEn
Peasful Nutrition Peas running Peasful Nutrition Peas pushups Peasful Nutrition Peas jumping Jacks Peasful Nutrition Peas weight Peasful Nutrition Peas yoga

Back to recipes

Winterbowl

Per portion

Time:

60 mins

Portions:

4

CAL/POR.:

850 calories

Ingredients

  • 2 cloves of garlic
  • 20 g oil
  • 200 g onions, sliced
  • 400 g butternut squash, in bite-sized pieces
  • 400 g parsnips, in bite-sized pieces
  • 240 g white beans, tinned, drained
  • 250 g baby spinach, fresh
  • Pumpkin seeds, roasted, to garnish
  • Crispbread
  • Carrot green pesto:
  • 80 g Parmesan cheese, in pieces
  • 50 g carrot greens
  • 1 garlic clove
  • 80 g almonds
  • 150 g olive oil
  • 1 pinch of salt
  • 1 pinch of pepper

Tips

The pesto can be used on pasta, for example. You can also use any pesto.

Instructions

Chop the ingredients of the carrot green pesto.

Sauté the garlic and onions in the oil and set aside.

Steam the parsnip and butternut squash.

Mix spinach, parsnip and pumpkin with roasted pumpkin seeds. Add the white beans and crispbread pieces.

Add the pesto and enjoy.