Vegan Pumpkin Lentil Bake | Ready Chef

Ingredients

• 400 grams pumpkin, peeled, seeded, and cubed
• 240 grams canned lentils, drained and rinsed
• 200 grams red cabbage, shredded
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika powder
• 1 teaspoon garlic powder
• 2 tablespoons balsamic vinegar
• 1 onions, diced
• 220 grams precooked rice
• 4 tablespoons tahini
• 250 ml vegetable broth
• 100 grams whole grain flour
• 1 tablespoon baking powder
• 30 grams nutritional yeast
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons maple syrup