Description
A colourful, satisfying rice bowl featuring roasted pumpkin, golden chickpeas, fluffy lemon-parsley rice, creamy avocado, crisp vegetables, crunchy onions, pumpkin seeds, and a smooth tahini lime sauce with garlic and maple syrup.
Ingredients
For the Roasted Pumpkin & Chickpeas:
3 cups pumpkin, peeled and cubed (420 g)
1½ cups cooked chickpeas, drained and rinsed (250 g)
2 tbsp olive oil (30 ml)
1 tsp ground cumin (2 g)
1 tsp smoked paprika (2 g)
½ tsp garlic powder (1.5 g)
½ tsp ground cinnamon (1 g)
¼ tsp salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Rice:
2 cups cooked basmati or jasmine rice (320 g)
1 tbsp fresh lemon juice (15 ml)
2 tbsp chopped fresh parsley (8 g)
¼ tsp salt (1 g)
For the Creamy Tahini Lime Sauce:
¼ cup tahini (60 g)
2 tbsp fresh lime juice (30 ml)
1 tbsp maple syrup (20 g)
1 small garlic clove, finely grated (3 g)
3 tbsp water (45 ml)
¼ tsp salt (1 g)
For the Bowl:
1 large avocado, sliced (200 g)
½ cup thinly sliced red cabbage (45 g)
½ cup cherry tomatoes, halved (90 g)
⅓ cup crispy fried onions (25 g)
2 tbsp pumpkin seeds (18 g)
2 tbsp chopped fresh coriander or parsley (8 g)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Add the cubed pumpkin and cooked chickpeas to the baking sheet. Drizzle with olive oil and season with cumin, smoked paprika, garlic powder, cinnamon, salt, and black pepper. Toss thoroughly until evenly coated.
3. Spread the pumpkin and chickpeas into an even single layer so they roast evenly. Roast for 25–30 minutes, turning everything once halfway through cooking, until the pumpkin is tender and lightly caramelised and the chickpeas are golden with slightly crisp edges.
4. While the vegetables are roasting, place the warm cooked rice in a bowl. Toss with fresh lemon juice, chopped parsley, and salt. Keep covered and warm until ready to assemble.
5. Make the tahini lime sauce by adding tahini, fresh lime juice, maple syrup, grated garlic, and salt to a small bowl. Whisk until combined, then gradually whisk in the water until smooth and creamy. Add a little more water if needed to reach a pourable consistency.
6. Divide the warm rice between four serving bowls. Arrange the roasted pumpkin and chickpeas over the rice, then add the sliced avocado, red cabbage, and halved cherry tomatoes.
7. Drizzle each bowl generously with the creamy tahini lime sauce. Finish with crispy fried onions, pumpkin seeds, and chopped fresh coriander or parsley.
8. Serve immediately while the roasted pumpkin and chickpeas are warm and the crispy onions are still crunchy. Add the sauce and crispy toppings just before serving for the best texture.
Notes
Spread the pumpkin and chickpeas into a single even layer so they roast rather than steam. Turn the pumpkin and chickpeas halfway through roasting to help them brown evenly. Add the water gradually to control the thickness of the tahini lime sauce. Keep the crispy fried onions separate from the warm ingredients and sauce until serving. Slice the avocado shortly before assembling the bowls for the best texture and appearance. Butternut squash can be used instead of pumpkin. Peel and cube it into evenly sized pieces. The roasted pumpkin and chickpeas, rice, and tahini lime sauce can be prepared ahead and stored separately. Add the avocado and crispy toppings just before serving. Basmati or jasmine rice can be replaced with another cooked rice variety. Serve the toppings in separate sections over the rice for a colourful presentation. Add a little extra water to the tahini sauce if it becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Roasting
- Cuisine: Mediterranean