Spicy Roasted Pumpkin and Beetroot Vegan Bowl

Directions

Preheat the oven to 200°C (390°F).

In a mixing bowl, combine the cubed pumpkin and beetroot with 15 milliliters of olive oil, smoked paprika powder, ground cumin, cayenne pepper, and salt. Toss to coat evenly.

Spread the seasoned pumpkin and beetroot on a baking sheet in a single layer. Roast in the preheated oven for 30 minutes, or until tender and slightly caramelized, stirring halfway through cooking.

While the pumpkin and beetroot are roasting, heat the remaining 15 milliliters of olive oil in a pan over medium heat. Add the sliced onions and sauté until they are translucent and slightly caramelized, about 10 minutes.

Add the precooked rice to the pan with the onions, and stir to combine. Cook for another 5 minutes, stirring occasionally.

In another pan, sauté the frozen spinach and broccoli with a splash of water until the spinach is defrosted and the broccoli is tender yet crisp, about 7 minutes.

To the spinach and broccoli, add the drained and rinsed canned lentils. Stir in the balsamic vinegar, maple syrup, tahini, tamari, garlic powder, onion powder, and dried thyme. Cook for another 5 minutes to allow flavors to combine.

In a small blender, blend the cashew nuts, water, nutritional yeast, mustard, and ground black pepper until smooth to make a creamy cashew dressing.

Assemble the bowls by dividing the roasted pumpkin and beetroot, sautéed rice with onions, and lentil mixture among four bowls.

Drizzle the creamy cashew dressing over each bowl before serving.