There is something satisfying about a bowl that mixes warm and cool elements. Roasted pumpkin becomes sweet at the edges, the rice gives the bowl structure and a lemony yoghurt dressing pulls the pieces together. This is an adaptable template, especially when you need to use several vegetables before the next shop.
Let's make it.
- Heat the oven to 200°C (180°C fan-forced). Line a large baking tray.
- Toss pumpkin, onion and capsicum with olive oil and smoked paprika; spread in one layer.
- Roast for about 30–35 minutes, turning once, until the pumpkin is tender and edges are browned.
- Meanwhile, cook brown rice according to the packet, then fluff with a fork.
- Stir together yoghurt, lemon juice and parsley to make a quick dressing.
- Divide spinach and rice between bowls, add warm vegetables and spoon over dressing.
Make it your own.
- Pumpkin pieces of similar size cook more evenly.
- For another protein option, add drained chickpeas just before serving.
- A squeeze of lemon at the end brightens the roasted flavours.
Storing and food safety
Cool rice promptly; refrigerate covered at 5°C or colder and eat cooked rice within 2 days. Reheat hot components until steaming hot.
Times are estimates and equipment varies. Read labels for allergens, follow food-safety directions and make suitable substitutions for your needs. Recipes are editorial suggestions, not personalised nutrition advice.
