Pumpkin Burrito Bowl with Salsa Verde

Ingredients

• 30g/1oz (1/4 cup) textured vegetable protein (TVP)
• 200g/7oz Kent pumpkin (1 1/2 cup, cut in chunks)
• 150g/5.3oz red capsicum/bell pepper (1 cup, sliced)
• 20g/0.7oz fresh coriander (1/3 cup, finely chopped)
• 150g/5.3oz canned corn kernels (1 cup, rinsed & drained)
• 100g/3.5oz canned four bean mix (1/2 cup, rinsed & drained)
• 5ml/0.2oz (1 tsp) extra virgin olive oil spray
• 1 1/2 tsp burrito spice mix (e.g. Old Elpaso)
• 30g/1oz fresh sweet basil (1/3 cup, roughly chopped)
• 30g/1oz fresh continental parsley (1/3 cup, roughly chopped)
• 1 Tbsp canned capers, drained
• 5ml/0.2oz (1 tsp) olive oil
• 20ml/0.7oz (4 tsp) lemon juice