Rainbow Root Fibre Whole-Bowl with Pesto & Kraut

Roasted roots, creamy lentils, wholesome black rice and a pretty punchy parsley and basil pesto! MY idea of the perfect lunch.

THIS whole-bowl has ALL the good stuff that your gut will love! Its full of:

  1. Fibre – the food for our guts
  2. Rainbow vibrant plants – all the different colours represent different nutrients and vitamins for our bodies
  3. Bitter greens – so good to get the digestive juices going which aids the digestion
  4. Complex carbs – makes us feel fuller for longer and takes longer to convert to sugars which keep our glucose spikes down which is good news if you want to regulate your hormones

I have been reading a lot about nutrition lately and I am thinking of ways how I can get all my required nutrition into one bowl! The ‘whole bowl’ or ‘budda bowls’ are not a new concept but I like my meals to be full of flavour, crunch and most of the recipes lacks this – so I think my requirements are a bit different.

I am not great at forward planning my meals as I find a very strict menu doesn’t suit my cooking style, how would I know what I feel like eating on a Wednesday? So instead, I like to have a few basics in my pantry and fridge which I know I can rustle up something gorgeously tasty and nourishing in no time.

For me roasting a tray of veggies are the easiest way to get a wholesome meal ready in no time, non of this air frying business, sorry guys my girls made me get one and I am not sold, is it just me or does it dry out most veggies? I know I am going to be eaten alive but give me a tray and an oven on 200c anytime.

No more peeling please

Leaving peels on organic veggies preserves essential nutrients, fiber, and antioxidants concentrated in or near the skin, enhancing overall nutritional value and supporting digestive health. The skins also contribute unique flavours and textures to dishes. By not peeling, you minimise food waste and make the most of the produce. Wash veggies thoroughly though.

This whole-bowl is so good served with the following:

Rainbow Roots Whole-Bowl

I love a good whole-bowl ensuring I get my maximum nutrition in with every mouth full.
Diet High-fibre


  • extra- virgin olive oil
  • 1 bunch baby parsnips - scrubbed unpeeled, halved and quartered (or 3 large parsnips)
  • 1 bunch baby beetroots - scrubbed unpeeled, quartered (or 3 large beetroots)
  • 200 g organic cherry tomatoes
  • 3 red onions quartered
  • salt & pepper
  • 2 cups cooked black rice from one cup dried
  • 2 cups cooked Puy or brown lentils from one cup dried
  • organic wild rocket leaves
  • artichoke hearts
  • a really good feta to serve
  • a really good red cabbage kraut recipe on web - see intro
  • a good chilli & ginger oil recipe on web - see intro
  • organic lemons
  • flaky sea salt & pepper


  • 15 g parsley leaves only (freeze stalks for stocks)
  • 15 g pesto leaves only (freeze stalks for tomato sauces)
  • 1/2 cup any nuts or seeds you have toasted
  • 1 garlic clove minced
  • lemon zest & juice to taste
  • salt & pepper


  • Preheat the oven to 200c
  • To make the pesto add the ingredients (not the oil) to a Nutribullet and pulse until the paste is to your liking, I like a rough paste, but up to you, adjust the seasoning to add more zest, juice salt and pepper, when you are happy with the taste add enough GOOD olive oil to pesto to make a scoop-able paste.
  • Line a large baking tray (or two) with baking paper, add the veggies making sure they all lie in a single layer (overlapping causes steam which prevent caramelisation), add a few generous dollops pesto and mix with your hands, massaging the pesto into the veggies. Season with sea salt and fresh pepper and a drizzle of olive oil - roast in the oven until golden, about 30 minutes, turning the veggies once. Don’t faff too much with the oven door, opening and closing often will prevent the oven staying on temperature. Remove once veggies are soft and set aside.
  • While the veggies are in the oven, cook your grain of choice and make your sauce.
  • To make one bowl, add the rocket to right side of bowl/plate, top with the artichokes, next to the rocket add a good scoop or two sauerkraut, next up the roasted veggies, next to it the wild rice and then the lentils.
  • Add the feta on top of the lentils and rice and drizzle the pesto over the veggies, season with a squeeze of lemon and a finish with a little olive oil, chilli oil if using and flaky sea salt! ENJOY!
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