1. Begin by making the roasted veggies followed by the coconut black rice.
2. While those are cooking make the pumpkin seed pesto and massaged kale. 
3. Combine everything into a bowl and enjoy!

Roasted Veggies:

1. Preheat oven to 400F. 
2. Pour 1 tbsp Pompeian Organic Extra Virgin Olive Oil into a bowl with the butternut squash and purple sweet potato. Sprinkle with pink sea salt and pepper and mix together so the olive oil lightly coats all of the veggies.
3. Place the veggies on a large roasting pan and place in the oven.
4. Bake for approximately 30 minutes, mixing halfway through.

Massaged Kale: 

1. Wash and chop the kale.
2. Add the olive oil and lemon juice to the kale and massage with your hands, until the kale is soft and well-coated.

Coconut Black Rice:

1. Heat up the coconut milk, water and black rice in a small pot over the stovetop. Once boiling reduce the heat to a simmer, cover and cook for 30 minutes (or according to package instructions).

Pumpkin Seed Pesto:

1. Combine all the ingredients for the pesto in a blender or food processor and blend or process until smooth.