Caramelised Pumpkin, Corn and Lentil Bowl with Coconut, Yoghurt & Pepita Seeds
  • Prep time: 25 minutes
  • Calories: 440
Buddha bowls, nourish bowls, rainbow bowls, hippie bowls, macro bowls, yoga bowls... these beauties have many names and have become increasingly popular over the past few years. They are simple to make, beautiful and nourishing. This bowl has sweet pumpkin and corn, lentils for protein and texture.
  • 600 g of Kent Pumpkin
  • 12 Cup of Black Beluga Lentils
  • 1 of Sweet Corn Cob
  • 1 Small Bunch of Dill
  • 1 Small Bunch of Chives
  • 2 Tbsp of Pepitas
  • 1 Tbsp of Soy Sauce (GF)
  • 2 Tbsp of Coconut Flakes
  • 3 Tbsp of Flaked Almonds
  • 50 g of Greek Yoghurt
  • 1 75g Pack of Baby Spinach

Roast Pumpkin:

Preheat oven to 190°C. Peel and de-seed pumpkin and cut into 3 cm chunks. Spread on a lined baking tray, season with salt, pepper and a little olive oil. Roast until golden and tender, about 20-25 minutes.

Cook Lentils:

Remove husks and silks from corn. Holding the corn cob upright, cut downwards towards board, cutting kernels off the cob. Thoroughly rinse lentils under cold water then place in a pot of water and bring to the boil. Simmer for 20 minutes (until tender), adding corn kernels in the last 5 minutes with a pinch of salt. Drain well.

Toast Pepitas:

Heat a small frypan with a little oil. Add pepitas and soy sauce, toasting for about 2 minutes until golden and aromatic. Set aside.

Gather Ingredients:

Roughly pick dill leaves and chop chives. Combine pumpkin, spinach, lentils, corn, herbs, reserving some for garnish, in a bowl and season to taste.

You Plate It:

Divide the pumpkin salad between bowls and garnish as you wish using yoghurt, coconut flakes, almonds, dill and pepitas. Enjoy!