Cheezy BBQ Pumpkin & Veggie Rice
with Plant-Based Sour Cream
Everyone loves a bubbling bake fresh out of the oven. This one includes wholesome pumpkin, lightly seasoned and topped with gooey plant-based cheese. Make it a meal with a bed of spinach rice and a dollop PB sour cream to guarantee a decadence reserved for someone special, such as yourself!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
peeled pumpkin pieces
1 sachet
barbecue seasoning
1 packet
Plant-Based Grated Cheese
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
2 clove
garlic
1 packet
basmati rice
1 sachet
vegetable stock powder
1 packet
Plant-Based Sour Cream
1 bag
herbs
1
tomato
1 bag
salad leaves
1 packet
flaked almonds
(Contains: Almond; )
Not included in your delivery
olive oil
20 g
plant-based butter
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Place peeled & chopped pumpkin and barbecue seasoning on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes. In the last 5-7 minutes of cook time, sprinkle over plant-based grated cheese, then bake until melted.
While the pumpkin is baking, finely chop garlic. Heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Cook garlic and the plant-based butter until fragrant, 1-2 minutes.
Add basmati rice, vegetable stock powder, the water and a generous pinch of salt to the saucepan, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice herbs. Roughly chop tomato. Heat a small frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Set aside.
When the rice is done, add herbs, tomato and salad leaves. Stir to combine.
Divide spinach rice between bowls. Top with cheezy spiced pumpkin. Dollop with plant-based sour cream. Sprinkle over toasted almonds to serve.
