Name: Turmeric veg with sauerkraut hummus
Prep time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup (200g) brown rice and quinoa blend; 800 grams butternut pumpkin, cut lengthways into thick wedges; 1 tablespoon cumin seeds; 2 teaspoons ground turmeric; ¼ cup (60ml) olive oil; 700 grams broccoli, cut into florets; ¾ cup (120g) unsalted roasted cashews; 2 tablespoons sunflower seeds; 60 grams rocket; ⅔ cup (70g) fresh red sauerkraut; 1 tablespon lemon juice; Sauerkraut hummus; 2 x400grams cans chickpeas, drained, rinsed; ¼ cup (25g) fresh sauerkraut, plus ¼ cup (60ml) pickling liquid; 3 cloves garlic, crushed; ½ cup (140g) tahini

Turmeric veg with sauerkraut hummus

The ultimate nutrient-packed lunch bowl! Fresh vegies, sauerkraut, nuts & seeds and a vibrant sauerkraut hummus sauce make it hearty and flavorful.

Serves 4

Prep

Ingredients

1 cup (200g) brown rice and quinoa blend

800 grams butternut pumpkin, cut lengthways into thick wedges

1 tablespoon cumin seeds

2 teaspoons ground turmeric

¼ cup (60ml) olive oil

700 grams broccoli, cut into florets

¾ cup (120g) unsalted roasted cashews

2 tablespoons sunflower seeds

60 grams rocket

⅔ cup (70g) fresh red sauerkraut

1 tablespon lemon juice

Sauerkraut hummus

2 x400grams cans chickpeas, drained, rinsed

¼ cup (25g) fresh sauerkraut, plus ¼ cup (60ml) pickling liquid

3 cloves garlic, crushed

½ cup (140g) tahini

Method

1.Make sauerkraut hummus.

2.Preheat oven to 220°C/425°F. Line a large roasting pan with baking paper.

3.Cook rice blend in a large saucepan of simmering water for 35 minutes or until tender. Drain and return to pan; stand, covered, for 5 minutes. Fluff with a fork to separate; cool.

4.Meanwhile, place pumpkin, cumin, turmeric and oil in the lined pan; season and toss to coat. Roast for 15 minutes. Add broccoli; toss gently to coat in oil mixture. Roast for a further 15 minutes or until pumpkin is tender and broccoli starts to brown.

5.Place cashews and sunflower seeds on a small oven tray; roast for the last 5 minutes of vegetable roasting time or until golden.

6.Divide rice blend among plates; top each with a large spoonful of hummus, roasted vegetables, cashews and sunflower seeds, rocket and sauerkraut. Drizzle with lemon juice; season. Serve.

Sauerkraut hummus

7.Process chickpeas, sauerkraut and garlic until a thick paste forms. With motor operating, gradually add tahini, sauerkraut liquid and ¼ cup (60ml) cold water. Continue processing until a smooth paste forms; season to taste. Transfer to a bowl; cover surface with plastic wrap. Makes 3 cups.

Refrigerate leftover hummus in an airtight container for up to 3 days.
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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