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 comes in very handy.

Serves 4

Prep

10M

Cook

40M

Total

50M

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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