Recipe

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.

  • 1 hr preparation
  • Serves 4
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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.

Notes

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

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