Entire Roast Pumpkin with Brown Rice
                     Entire Roast Pumpkin with 
Brown Rice
https://www.wholesomebellies.com.au/
Entire Roast Pumpkin with Brown Rice
So, I’m on a bit of  pumpkin roll lately – with vegetables as pricey as they are right 
now – buying an entire pumpkin (at only 99c a kilo) means you can create loads of 
dishes and very cost effectively.  And besides, who’s not obsessed with pumpkin.
What I love about this dish is just how beautifully it presents itself.  It’s an absolute 
show stopper, tasty, easy to make and it will totally wow your friends and family.  
Not to mentioned totally yummy.
I was at my sisters house for a family gather one day and as I walked into her home 
she had a spread of amazing food on her kitchen bench.  My eyes immediately 
 went to this incredible, massive pumpkin.  So I totally can’t coin it as my idea 🙂
  
I thought it was so creative!  And then when I tasted it was equally as impressed.  It 
goes a long way, feeding so many people and everyone (even the non-vegans) love 
this dish.  I asked her what was in it, but like all home cooks, she rambled off a few 
ingredients and made it sound so effortless.  So here is my version of the entire 
roast pumpkin dish my sister so generously shared with me.  
The prep time can be a bit challenging – cutting an entire pumpkin in half takes 
strength.  I’ll be honest – I did need some help from my hubbie and a a very big, 
sharp knife to cut this bad guy!  But the rest was all me and super easy.
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 40 minutes
Serves: And entire army!
  
Ingredients
• 1 entire pumpkin
• 4 tablespoons olive oil
1 tablespoon lemon juices  
• 2 teaspoons salt
• Cracked pepper to taste
• 1 cup cooked brown rice
• 1/2 cup cooked quinoa
• Handful mint
• 6 small radishes
• Handful fresh parsley
• 1/4 roasted pine nuts
• 1/2 teaspoon salt
• 1/2 cup vegan fetta
Method
• Prepare the pumpkin by cutting it in half horizontally. Remove the seeds and th
e flesh from the inside of the pumpkin (use the flesh for another dish - try my P
umpkin cashew cream pasta sauce).
• Drizzle the pumpkin with 2 tablespoons olive oil, 1 1/2 teaspoons salt and 
cracked pepper. Bake in oven at 180 degrees for about 40 minutes or until 
cooked.
• Make your salad by combining the cooked rice and quinoa, radishes, and fresh 
herbs. Dress it with the lemon juice and two tablespoons olive oil and 1/2 
teaspoon salt.
• When the pumpkin is ready, remove from oven and cut into pieces as you see in 
the image. Then add the rice salad to the centre where you have scooped out 
the seed seeds and flesh. Top with the vegan fetta.
Contact US
Email  -
[email protected]
Phone - 0416 250 969
https://www.wholesomebellies.com.au/