Roast Pumpkin Sesame Bowl
Cherie Metcalfe
Sweet, caramelised roast pumpkin, creamy avocado, edamame and fluffy rice, all tied together with loads of creamy sesame dressing. Really easy, really good and excellent for lunch prep. Make a big batch and future you will be very pleased.
Ingredients
Roast Pumpkin
- 800g pumpkin, cut into chunks
- 2 tablespoons olive oil
- 2 teaspoons Man Grind Flakes
Bowls
- 2 cups cooked jasmine rice or brown rice
- 1 cup edamame, cooked
- 1 avocado, sliced
- ½ cucumber, sliced
- 2 spring onions, finely sliced
- 1 big handful coriander
- ½ cup Sesame Street
To finish
- 2 tablespoons roasted peanuts or cashews, roughly chopped
- 1 tablespoon sesame seeds
- 2 tablespoons Crispy Business, to finish
Directions
- Heat the oven to 200°C fan bake.
Toss the pumpkin with the olive oil and Man Grind, then spread over a lined baking tray.
- Roast for 25–30 minutes, until golden, caramelised around the edges and completely tender.
Divide the rice between bowls and top with the roast pumpkin, edamame, avocado and cucumber.
Drizzle generously with the creamy sesame dressing.
Finish with the spring onions, coriander, roasted nuts, sesame seeds and a spoonful of chilli crisp.
Serve warm or cold. Add crispy tofu or chicken if you want to bulk it out.
