Ingredients
For the salad:
- 1/4 of pumpkin
- 80 g of cooked spelt pasta
- 1 tomato
- 1 handful of arugula
- 1 tsp of Italian seasoning
- Salt
- Pepper
For the dessert:
- 100 g of oats
- 100 g of almonds
- 400 g of soft dried apricots
- 1 tsp of cinnamon
- 1 tbsp of almond butter
- Salt
Instructions
For the pasta salad:
Preheat the oven to 180°C.
Cut the pumpkin into bite-sized pieces and bake them in the oven for approx. 30 minutes, until they become soft.
Cook your pasta according to package instructions and let it cool down.
Chop the tomato and arugula.
Mix the pasta, tomato and arugula with the spices and herbs. Adjust seasoning if necessary. Place everything in one of the MB Square bento’s containers before adding on top the roasted pumpkin.
Enjoy it with some tahini and nutritional yeast, previously put in the MB Temple S sauce containers.
For the apricot energy balls:
For 15-20 energy balls.
Blend the oats, almonds and a pinch of salt until there are only a few chunks left.
Add the soft apricots, cinnamon and almond butter, and process until it all comes together and forms a sticky dough.
To create the energy balls, take about 1 tablespoon of the mixture and roll it until obtaining a round shape.
Place them in the second container of the MB Square bento box and complete with nuts.
