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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.

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Plant Based New Quick Prep eat-less-meat
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

  1. • 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.
  2. • 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.
  3. • 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!
  4. • 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!