Gut-Friendly: Roast Pumpkin Bowl

Nutrition per serve

Ingredients

• 100g French-style lentils
• 500g kent pumpkin
• 1pcs red onion
• 1head broccoli
• 1pcs vegetable stock cubes
• 50g tomato paste
• 30g pepitas
• 1clove garlic
• 5g cumin and coriander spice blend
• 1pcs Lebanese cucumber
• 1pcs avocado
• 1bunch coriander
• 40ml vegan mayonnaise
• 23ml olive oil
• 80ml (⅓ cup) boiling water
• 3ml red or white wine vinegar
• 3ml extra virgin olive oil

Method

1. Step 1 — Cook lentils
   Check your avocado is ripe before starting this recipe (to speed up the ripening process, put the avocado in a paper bag with a banana and close loosely, then leave on the bench for a day or two). Preheat the oven to 200C, fan-forced. Fill a medium saucepan three-quarters full with water and bring to the boil. Add the lentils, reduce heat to medium and cook for 22-25 mins until tender. Drain.
2. Step 2 — Roast pumpkin and onion
   While the lentils are cooking, line a large oven tray with baking paper. Peel the pumpkin and cut into 2cm chunks. Cut the onion into thin wedges. Put the pumpkin and onion on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 15 mins.
3. Step 3 — Roast broccoli
   Coarsely chop the broccoli stem, then cut the head into small florets. Add the broccoli to the vegetables and toss well with tongs. Roast for a further 10 mins or until tender. Crumble 1 stock cube* into a heatproof jug, add half the tomato paste* and 80ml (⅓ cup) boiling water and stir to dissolve.
4. Step 4 — Make spiced lentils
   Put the pepitas in a cold small deep frypan over medium heat. Toast, tossing, for 3-4 mins until golden. Remove from pan. Crush or finely chop garlic. Heat 2 tsp olive oil in the pan over high heat. Cook garlic and 1 tsp cumin and coriander spice blend*, stirring, for 30 secs. Add lentils and tomato stock and bring to a simmer. Cook for 4 mins or until slightly thickened.
5. Step 5 — Make avo-cucumber salsa
   Meanwhile, coarsely chop the pepitas. Halve the cucumber lengthwise and thickly slice. Coarsely chop the avocado. Finely chop the coriander, including the stems. Put the pepitas, cucumber, avocado, coriander, ½ tsp red wine vinegar and ½ tsp extra virgin olive oil in a bowl, season with salt and pepper and stir to combine.
6. Step 6 — Get ready to serve
   Combine the roasted vegetables and spiced lentils in a large heatproof bowl. Taste, then season with salt and pepper. Divide the vegetable mixture and avo-cucumber salsa among bowls. Drizzle with the vegan mayonnaise to serve.

Allergens

Sulphites