Summer Glow Bowl

I just returned from Thailand a few days ago, and one of the things I was the most excited about was heading off to the Farmers Market on the weekend! There’s nothing like traveling to make you appreciate the things you tend to take for granted- like access to incredibly fresh, local, organic produce. I was like a child in a candy store- literally, and came home with arms laden with summer favourites. The seasons changed whilst I was away, so I was welcomed by plenty of mangos, stone fruit, basil, avocados and cherries. I have another post coming up with mangos! This bowl was what I created when I got home. I actually had no intention of creating a blog post with it! But it turned out so lovely, that as I sat down to eat I took a few quick snaps, and here you go- here is the recipe for you to try!

The pesto is delicious and has a few tweaks to make it unique and a little fresher and lighter for summer. It can be used on its own as you wish. The tahini dressing is one I make daily! I just mix it up in a little mug and pout it over my salads, over potatoes or steamed vegetables, I even have it on bread sometimes (add less water!) With the ingredients in the bowl itself- feel free and inspired to use what fresh produce you may have on hand at your local markets or stores. The beauty of these bowls are they are incredible versatile. Enjoy!



  • 3/4 cup of buckwheat spiral pasta
  • 1/4 avocado
  • 3 cherry tomatoes
  • 1 small carrot peeled into long ribbons with a vegetable peeler
  • 1 small cucumber peeled into long ribbons with a vegetable peeler
  • A small handful of leafy greens
  • 3-4 sun dried tomatoes
  • 1 cup chopped pumpkin
  • 1 teaspoon pumpkin seeds

Boil 2 small saucepans of water on the stove. When they are ready, add the buckwheat pasta to one and the chopped pumpkin to the other. Add a small pinch of salt to both saucepans and allow the pasta and pumpkin to both cook until tender.

When cooked, drain the pumpkin and set aside.

Remove the pasta when cooked, and then drain and rinse gently until the water runs clear.

Return the pasta to the saucepan and add 2 tablespoons of the pesto (see recipe below). Stir well until combined, then set to the side.

To make the bowl, arrange the greens at the bottom of your bowl.

Add all of the ingredients in sections- the pesto pasta, pumpkin, carrot, cucumber, avocado, tomatoes and sun dried tomatoes.

Top with the tahini dressing (see recipe below) and a scatter of pumpkin seeds.



  • 3 cups of fresh basil leaves washed
  • 1 cup of cashews
  • 1/2 cup of pistachios
  • 1/2 cup of desiccated coconut
  • 1 heaped teaspoon salt
  • 2 teaspoons of nutritional yeast (optional for a more ‘cheesy’ flavour)
  • 2 kaffir lime leaves
  • 1 cup of peas
  • A small pinch of cayenne pepper
  • 2 tablespoons of lemon juice
  • 3 tablespoons of olive oil

Add all of the ingredients to a food processor and process until combined and smooth.

Taste and season accordingly- you may like a little more salt or lemon.

Tahini Dressing:

  • 1 Tbs tahini
  • 1 tsp balsamic
  • 1 tsp lemon
  • ½ tsp coconut nectar
  • 1 tsp tamari
  • ¼ cup warm water
  • optional- small pinch of cayenne

Place all of the ingredients in a small bowl or mug and whisk to combine. Add more water until you reach your desired consistency.

I use this as a base for my dressings, sometimes I will add nutritional yeast or turmeric. Sometimes I add sweet chilli sauce instead of the balsamic and coconut milk instead of water. Its very versatile! You can also switch the water for orange juice and switch the balsamic for sesame oil.