Caramelised Pumpkin, Corn and Lentil Bowl with Coconut dressing & Pepita seeds
Buddha bowls, nourish bowls, rainbow bowls, hippie bows, macro bowls, yoga bowls... these beauties have many names and have become increasingly popular over the past few years. They are simple to make, beautiful and nourishing. This bowl has sweet pumpkin and corn, lentils for protein, and texture to boot! Share your triumph on Instagram and Facebook #youplateit #nomorewhatsfordinner
Ingredients
- 600 Grams of Kent Pumpkin
- 0.5 Cups of Black Beluga Lentils
- 1 Sweet Corn Cob
- 1 Small Bunch of Dill
- 1 Spring Onion
- 2 Tablespoons of Pepitas
- 1 Tablespoons of Soy Sauce (GF)
- 2 Tablespoons of Coconut Flakes
- 3 Tablespoons of Flaked Almonds
- 50 Grams of Greek Yoghurt
- 1 75 Gram Pack of Baby Spinach
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Cook Lentils:
Preheat oven to 190°C. Remove the husks and silks from the corn. Holding the corn cob upright, cut downwards to remove corn kernels. Thoroughly rinse lentils under cold water. Place lentils in a pot filled with salted water and bring to the boil. Simmer for 20 minutes until tender, adding corn kernels in the last 5 minutes. Drain well.
Roast Pumpkin:
Peel and deseed pumpkin and cut into 3 cm chunks. Spread on a lined baking tray, season with salt, pepper and a little olive oil. Roast until golden and tender, about 20-25 minutes.
Toast Pepitas:
Heat a small pan with a little oil. Add pepitas and soy sauce, toasting for about 2 minutes. Set aside.
Gather Ingredients:
Roughly pick dill leaves and slice spring onion. Combine pumpkin, spinach, lentils, corn and spring onion in a bowl and season to taste.
You Plate It:
Divide the pumpkin salad between bowls and garnish as you wish using yoghurt, coconut flakes, almonds, dill and pepitas. Enjoy!
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