Smokey Roast Pumpkin & Garlic Rice
with Pre-Prepped Mustard Slaw, Chimichurri & Plant-Based Smokey Aioli- Soy
- Sulphites
- Almond
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
Roasted with a healthy sprinkle of our Nan's special seasoning, tonight's hearty pumpkin boasts the perfect balance of flavours. The fragrant and fluffy garlic rice makes a welcome addition, while the herby chimichurri and radish salsa, makes the dish sing.
Ingredients
1
pumpkin
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
vegetable stock powder
1 bag
Deluxe Slaw Mix
1 packet
mustard cider dressing
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
1 packet
chimichurri sauce
(Contains: Sulphites; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Walnut, Macadamia, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio.)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer!
• Meanwhile, in a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water and vegetable stock powder, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, in a medium bowl, combine deluxe slaw mix and mustard cider dressing. Season.
• Divide garlic rice between bowls. Top with smokey roast pumpkin and mustard slaw. • Top pumpkin with plant-based smokey aioli and chimichurri sauce. • Sprinkle with flaked almonds to serve. Enjoy!
