This recipe a version of one of the epic and easy wholefoods nourish bowls bound for the new book Whole by Natural Harry.
It may look simple, and it is, but don’t be fooled. The flavours pack a punch! I love the warming hint of spice in the pumpkin contrasted with the creamy avocado and crunchy, salty pumpkin seeds. So good!
I used butternut pumpkin (or squash) but you could use any kind. Any kind of greens you have growing at the moment will do too!
I also made a little recipe video for you, so check that out!
Any way, enough of me banging on about it. Have a crack at it and let me know what you think!
P.S. If you like this one….there are more recipe videos over on the Natural Harry Youtube cannel too! x
Serves 2
Prep time: 15 minutes
Cook time: 30 minutes
SMASHING PUMPKIN
1 kg pumpkin, peeled and diced, seeds saved and rinsed
¼ cup (10g) sage leaves, stalks removed
1 teaspoon chilli flakes
4 cloves garlic, minced
1 tablespoon coconut aminos
1 tablespoon nutritional yeast
SALAD
1 cup (100g) beetroot, grated
1 medium avocado, halved and peeled
1 cup (20g) rocket
TO SERVE
2 teaspoons sesame seeds
1 tablespoon coconut aminos
1 tablespoons bean sprouts
1 tablespoon walnuts
1 teaspoon dukkah (optional)
Pre-heat oven to 200°C/392°F fan forced.
Rinse pumpkin seeds and toss in a little tamari. Spread on a baking paper lined tray and roast for 15 minutes or until crispy and golden brown. Great for snacking on while you cook the rest!
Line another baking tray with baking paper. Spread pumpkin, sage, chilli, nutritional yeast, garlic cloves and coconut aminos on tray. Toss and bake for 30 minutes.
Roll avocado halves in sesame seeds and assemble all salad ingredients in a bowl.
When the pumpkin in done transfer to a bowl and lightly mash. Add to the serving bowls with the salad ingredients and finish with coconut aminos, bean sprout and roasted pumpkin seeds. Enjoy!
