Name: Winter vegie bowl
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 800 gram jap pumpkin, unpeeled, cut into thin wedges; 2 tablespoon olive oil; 4 eggs; 450 gram packaged microwavable brown rice; 120 gram green kale, stalks removed; 160 gram mild blue cheese, cut into 4 wedges; 1/2 cup (50g) roasted walnuts, chopped coarsely; 2 tablespoon pepitas (pumpkin seed kernels), toasted; 2 tablespoon linseeds, toasted; Parsley and shallot dressing; 1 shallot (25g), chopped finely; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 clove garlic, crushed; 1 tablespoon dijon mustard; 1/4 cup (60ml) olive oil; 1/3 cup (80ml) white wine vinegar

Winter vegie bowl

When your body is crying out for a healthy, nourishing lunch or dinner, but the weather is cool, this beautiful winter vegie bowl from The Australian Women's Weekly's 'Super Vegetarian' cookbook comes in very handy.

Serves 4

Prep

10M

Cook

40M

Total

50M

Skip to Recipe

Ingredients

800 gram jap pumpkin, unpeeled, cut into thin wedges

2 tablespoon olive oil

4 eggs

450 gram packaged microwavable brown rice

120 gram green kale, stalks removed

160 gram mild blue cheese, cut into 4 wedges

1/2 cup (50g) roasted walnuts, chopped coarsely

2 tablespoon pepitas (pumpkin seed kernels), toasted

2 tablespoon linseeds, toasted

Parsley and shallot dressing

1 shallot (25g), chopped finely

2 tablespoon finely chopped fresh flat-leaf parsley

1 clove garlic, crushed

1 tablespoon dijon mustard

1/4 cup (60ml) olive oil

1/3 cup (80ml) white wine vinegar

Method

1.Pre-heat oven to 200°C. Line a large oven tray with baking paper.

2.Place pumpkin on tray; drizzle with oil. Season. Roast for 30 minutes or until tender and golden.

3.Meanwhile, place eggs in a saucepan of cold water. Bring to the boil; boil eggs for 4 minutes. Drain. Place eggs under cold running water until cool enough to handle. Peel eggs; halve length-ways.

4.Make parsley and shallot dressing: Combine ingredients in a small bowl. Season.

5.Heat rice according to packet instructions.

6.Thinly slice kale leaves; place in a large bowl with half the dressing. Using your hands, gently massage dressing into kale to soften the leaves.

7.Place kale and rice in serving bowls; top with pumpkin, eggs and cheese. Sprinkle with walnuts and seeds; drizzle with remaining dressing.

Recipe can be prepared ahead of time; add dressing just before serving. If you’re following a vegetarian diet, check labels carefully for non-animal rennet cheeses, which are now widely available in supermarkets.
Note

Woman's Weekly Food

Ingredients

Method

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