ROAST PUMPKIN BOWLS

Try our delicious Roast Pumpkin Bowls with Sautéed Mushroom, Broccoli, Asparagus & Hummus.

Serves: 2 

Ingredients 

½ butternut pumpkin, seeds scraped 

1 cup mushrooms, sliced 

½ head broccoli, chopped into florets 

1 bunch asparagus, sliced 

2 tbsp olive oil 

1 cup cooked brown rice 

¼ cup hummus 

½ tsp cumin, ground 

½ tsp paprika

½ lemon, sliced into wedges

Salt and pepper 

Method 

1. Preheat the oven to 180℃ and line a baking tray with baking paper. 
   
2. Slice pumpkin into chunks and place on a baking tray. Coat in 1 tbsp olive oil and sprinkle with cumin, paprika, salt and pepper. Bake in the oven for 25 minutes while you prepare the remaining ingredients. 
   
3. Heat a pan over a medium heat and add 1 tbsp olive oil. Add in the mushrooms, broccoli and asparagus. Season with salt and pepper. Sautee, stirring occasionally, for 10 minutes until cooked. 
   
4. Add in the brown rice to heat through. 
   
5. Serve the roasted pumpkin with sauteed veggies, a dollop of hummus and a squeeze of lemon.