Roasted chilli pumpkin dinner bowl
If I can tick the following points on a meal, it is a sure winner in my books:
- vegetarian or mostly veggie based
- easy to prepare
- quick to prepare
- nutritious and wholesome
- colourful and visually appetising
- family-friendly (ie keeps the husband happy)
It is safe to say that this delicious recipe ticks them all. The combination of warming roasted pumpkin with the satisfying textures of creamy avocado and crunchy maple candied nuts, you really can't go wrong. Make sure you make double or triple portions of this, because I can guarantee that the fam will want to go back for more.
Recipe
makes 2 serves
Ingredients:
1/3 kent japanese pumpkin cut into chunks with skin left on (extra fibre, crunchiness & yum)
2 tbsp olive oil
1 tsp cumin
1/2 tsp chilli flakes
1/2 fresh avocado sliced
1/2 cup mixed nuts
1 tablespoon maple syrup
Coles kale coleslaw salad kit (or simply shred kale, carrot & cabbage and dress with yoghurt & lemon juice)
Method:
Preheat oven to 200 degrees celcius. Combine pumpkin chunks with olive oil, cumin and chilli flakes and roast in hot oven for 10-15 min. Then turn down temperature to 180 degrees to prevent from burning and roast until golden and crispy. Prepare kale coleslaw. Heat a pan on high and add mixed nuts. Toast until warm and then add maple syrup. Combine well and set aside to cool. Divide coleslaw between two bowls. Top with roasted pumpkin, candied nuts and avocado slices. Enjoy!
