Spicy sage smash­ing pump­kin bowl

NW - - Celeb Food -

The healthy whole fats in the avo­cado con­trasted with sweet juicy beet­root are su­per sat­is­fy­ing, and the roasted pump­kin seeds make a tasty, crunchy top­ping as well as pro­vid­ing loads of zinc and mag­ne­sium. Serves: 2 Prep time: 15 min­utes Cook time: 30 min­utes In­gre­di­ents


• 1kg pump­kin, seeds saved • 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 PUMP­KIN BOWL

• 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 Method

1. Pre-heat oven to 200° C (fan forced). Rinse pump­kin seeds, pat dry and toss in a lit­tle tamari or co­conut aminos. Spread on a bak­ing pa­per-lined tray and roast for 15 min­utes or un­til crisp and golden brown. 2. Peel and dice pump­kin. Line an­other tray with bak­ing pa­per. Spread pump­kin, sage, chilli, gar­lic, nu­tri­tional yeast and co­conut aminos on tray and bake for 30 min­utes. 3. Halve and peel the avo­cado. Roll in sesame seeds and as­sem­ble with the beet­root and rocket. 4. When the pump­kin is done, trans­fer to a bowl and lightly mash. Add to the serv­ing bowls and fin­ish with co­conut aminos, bean sprouts, dukkah and roasted pump­kin seeds. Nu­tri­tional count per serv­ing: 20.1g to­tal fat (3.1g sat fat), 1501kj (358 cal), 8.2g carbo­hy­drates , 31.1g pro­tein, 10.1g fi­bre

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