For the Bowl:

• 1 large sweet potato

• 8 ounces uncooked whole grain pasta

• 2-4 heirloom tomatoes

• 2 tablespoon pumpkin seeds

• 1 cup lacinato kale leaves

• 2 tablespoons basil leaves

• 1 tablespoon oregano leaves

• 1-2 garlic cloves

• 1 tablespoon miso

• 1-2 tablespoons lemon pepper infused coconut oil (see notes)

• Sea salt (optional)

• 1/4 cup walnuts

• 3 tablespoons nutritional yeast

• 1/2 avocado

• Water, as needed

For the Kale Pesto:

• 1 cup lacinato kale leaves

• 2 tablespoons basil leaves

• 1 tablespoon oregano leaves

• 1-2 garlic cloves

• 1 tablespoon miso

• 1-2 tablespoons lemon pepper infused coconut oil (see notes)

• Sea salt (optional)

• 1/4 cup walnuts

• 3 tablespoons nutritional yeast

• 1/2 avocado

• Water, as needed