Inside Out (Australia)
SPICY SAGE SMASHING PUMPKIN BOWL
SERVES 2 PREPARATION TIME 15 minutes COOKING TIME 30 minutes
1kg pumpkin, seeds reserved 2 tsp tamari* ¼ cup (10g) fresh sage leaves 1 tsp chilli flakes 4 cloves garlic, minced 1 tbsp nutritional yeast* 2 tbsp coconut aminos*
1 avocado, peeled and halved 2 tsp sesame seeds 1 cup (140g) beetroot, grated 1 cup (40g) rocket 1 tbsp coconut aminos* 2 tbsp bean sprouts 1 tsp dukkah
1. Preheat oven to 200°C/392°F fan forced. Line a baking tray with baking paper. Rinse pumpkin seeds, pat dry and toss in a little tamari or coconut aminos. Spread over prepared tray. Roast for 15 minutes or until crisp and golden.
2. Peel and dice pumpkin. Line another tray with baking paper. Spread pumpkin, sage, chilli, garlic, nutritional yeast and aminos on tray and bake for 30 minutes.
3. Roll avocado halves in sesame seeds. Add to serving bowls with beetroot and rocket. Transfer pumpkin to a bowl and lightly mash. Add to bowls with aminos, sprouts, dukkah and pumpkin seeds.
“This is down-to-earth, good, satisfying food with a modern twist” HARRIET BIRRELL, AUTHOR