SERVES 1 | TAKES 30 MINUTES
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This pasta bowl is as nourishing as it is comforting. It is incredibly high protein from the pulse pasta and tofu, making it an excellent choice for when you are trying to build muscle and recover in the gym. The broccoli, beetroot, pumpkin, and tomato all contribute to its rich fibre and antioxidant load, while the avocado provides a source of healthy fats and vitamin E which plays an important in neutralising free radicals in the body and also contributing to glowing skin! The pesto in this recipe is based on silken tofu, making it a less energy dense option than traditional pine nut based pesto, and instead more of a creamy dressing.
INGREDIENTS
1/3 packet of red lentil pasta (or pulse pasta of choice)
Broccoli, chopped
Pumpkin, cubed (or pre roasted)
100g of firm tofu
1/3 cup beetroot, bought pre-cooked or steamed fresh at home.
3 cherry tomatoes, halved
1/4 avocado
2 tbsp high protein pesto
optional: 1 tbsp hummus
S + P to taste
METHOD
Place your pumpkin into the air-fryer at 175 degrees Celcius for 15 minutes. Alternatively use the oven although this may take slightly longer. After 15 minutes, add the tofu to the air fryer/oven and allow everything to cook for another 10 minutes.
While the pumpkin cooks, place your pasta and broccoli into a small pot and cover with boiling water, and allow to cook for 8-10 minutes or according to packet instructions.
While the pasta cooks, if you haven’t already, prepare your high protein pesto.
Once the pasta is cooked, drain and rinse well with warm water.
Place your pasta and broccoli into a bowl, add the pumpkin and tofu, beetroot, and tomato.
Top with avocado, a generous helping of the high protein pesto, optional hummus, S + P to taste, and enjoy!
Tip: I highly recommend pre-roasting your pumpkin and prepping the pesto for this recipe at the start of the week to reduce the cook time from 30 minutes down to 10 minutes which makes this great high protein go-to recipe to have through the week when you are short on time.