Preheat the oven to 160°c.
Boil the freekeh until completely tender (approximately 30-40 minutes). Drain and leave to the side.
Meanwhile, roast the veg after mixing the vegetable oil, dried thyme and salt with the butternut squash, celeriac, red onion and aubergine in an oven tray. Cook until completely tender.
Toast the pumpkin seeds in a dry pan over a low heat.
For the pesto, blend two-thirds of the toasted pumpkin seeds with garlic, olive oil, nutritional yeast, salt, baby spinach and lemon juice, in a blender, (or with a hand blender). Leave the rest of the pumpkin seeds to the side for the topping.
Finely chop the raw kale.
Remove the roasted vegetables from the oven and transfer to a bowl with the cooked freekeh.
Mix the pesto through the freekeh and roasted vegetables until they are fully coated in the dressing.
Top the grain bowl with chopped kale and toasted pumpkin seeds.

Healthy lunch recipe: pesto roast veggie and grain bowl keeps you energised until dinner