All-American Roast Pumpkin & Mojo Verde
with Corn Rice, Charred Broccoli & Almonds
- Almond
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Roasted with a healthy sprinkle of our all-American spice blend, tonight’s hearty pumpkin boasts the perfect balance of sweet and savoury flavours. Juicy bursts of charred sweetcorn make a welcome addition to the fragrant and fluffy rice, while the herby mojo verde really make the dish sing.
Ingredients
1
Baby Broccoli
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1
Mojo Verde
(May be present: Milk)
1
Corn
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
2
Garlic
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
1 packet
Parsley
1 packet
Plant-Based Aioli
1
Pumpkin
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
1.5 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut pumpkin into thin wedges.
• Trim baby broccoli and halve any thicker stalks
lengthways.
• Place pumpkin on a lined oven tray. Drizzle with
olive oil, sprinkle with paprika spice blend, season
with salt and toss to coat.
• Roast until tender, 25-30 minutes.
• In the last 10 minutes of roast time, add baby broccoli to one side of the tray. Drizzle with olive oil and toss to coat.
• Roast until charred and tender, a further 8-10 minutes.
• While the pumpkin is roasting, slice kernels off corn cob.
• Finely chop garlic.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook corn kernels until lightly browned, 4-5 minutes.
• Add garlic and the plant-based butter and cook until fragrant, 1-2 minutes.
TIP: Cover the pan with a lid if the corn kernels are
“popping” out.
• Add basmati rice, stock concentrate, the water and a generous pinch of salt to the pan. Stir, then bring to the boil.
• Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat.
• Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so
don’t peek!
• Divide corn rice between bowls.
• Top with All-American roast pumpkin.
• Top pumpkin with a dollop of plant-based aioli and a drizzle of mojo verde.
• Sprinkle with flaked almonds.
• Tear over parsley to serve. Enjoy!
