Serves 2 Takes 25 minutes to make
• 500 g pumpkin, cubed
• 1 tsp. sweet paprika
• 1 tsp. chili powder
• 2 tsp. dried rosemary
• 1 tbsp. olive oil
• 1 tbsp. honey
• 40 g walnuts, chopped
• 250 g of cooked brown rice
• few handfuls spinach
• 100 g tofu, drained ( I love marinated tofu and usually go for the honey soy)
• 1 tbsp. balsamic glaze
What to do
Heat the oven to 200C (400° F).
Season the pumpkin with salt and pepper, paprika powder and rosemary. Cover well with olive oil and honey.
Put the pumpkin on a baking tray lined with paper. Bake in the oven for about 20 minutes, halfway through cooking time add the walnuts and the tofu.
Heat the bag of rice in the microwave
Add the cooked rice to the roasted pumpkin on the baking tray and mix, collecting the whole flavour from the roasted pumpkin. Add the spinach and mix well.
Divide onto plates, season with freshly ground pepper and drizzle with balsamic glaze. This dish can be served warm or cold.