All-American Roast Pumpkin & Chimichurri with Corn Rice, Plant-Based 'Aioli' & Almonds
Roasted with a healthy sprinkle of our all-American spice blend, tonight's hearty pumpkin boasts the perfect balance of sweet and savoury flavours. Juicy bursts of charred sweetcorn make a welcome addition to the fragrant and fluffy rice, while the herby chimichurri and parsley really makes the dish sing.
Prep: 30 mins
Cook: 30 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 1 bag peeled & chopped pumpkin
- 1 sweetcorn
- 20 gr plant-based butter (for the sauce)
- 1 packet garlic paste
- 1 packet basmati rice
- 1 sachet vegetable stock powder
- 1.5 cup water
- 1 bag baby spinach leaves
- 1 packet plant-based aioli
- 1 packet chimichurri sauce
- 1 packet flaked almonds
- 1 bag parsley
- 1 sachet all-american spice blend
- olive oil
- 2 bags peeled & chopped pumpkin
- 1 sweetcorn
- 40 gr plant-based butter (for the sauce)
- 2 packets garlic paste
- 1 packet basmati rice
- 1 sachet vegetable stock powder
- 3 cups water
- 1 bag baby spinach leaves
- 2 packets plant-based aioli
- 1 packet chimichurri sauce
- 1 packet flaked almonds
- 1 bag parsley
- 1 sachet all-american spice blend
Instructions
- • Preheat oven to 240°C/220°C fan-forced.
• Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with salt. Toss to coat.
• Roast until tender, 20-25 minutes. - • Meanwhile, drain corn kernels.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook corn until lightly browned, 4-5 minutes.
• Add the plant-based butter and garlic paste and cook until fragrant, 1-2 minutes.
TIP: Cover the pan with a lid if the corn kernels are 'popping' out. - • To saucepan, add basmati rice, vegetable stock powder, the water and a generous pinch of salt. Stir, then bring to the boil.
• Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat.
• Keep covered until rice is tender and water is absorbed, 10 minutes.
• When rice is ready, stir through baby spinach leaves until wilted.
TIP: The rice will finish cooking in its own steam, so don't peek! - • Divide corn rice and All-American roast pumpkin between bowls.
• Top with a dollop of plant-based aioli and a drizzle of chimichurri sauce.
• Sprinkle with flaked almonds. Tear over parsley to serve. Enjoy!