Spicy Roasted Pumpkin and Beetroot Vegan Bowl
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Mixing bowl
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Colander
- Wooden spoon
- Measuring spoon
- Serving bowl
Ingredients
- 600 grams pumpkin, peeled and cubed
- 300 grams beetroot, peeled and cubed
- 30 milliliters olive oil
- 5 grams smoked paprika powder
- 2 grams ground cumin
- 2 grams cayenne pepper
- 2 grams salt
- 2 onions, sliced
- 400 grams precooked rice
- 200 grams frozen spinach
- 200 grams broccoli, cut into florets
- 400 grams canned lentils, drained and rinsed
- 30 milliliters balsamic vinegar
- 15 grams maple syrup
- 15 grams tahini
- 15 grams tamari
- 5 grams garlic powder
- 5 grams onion powder
- 5 grams dried thyme
- 60 grams cashew nuts
- 30 milliliters water
- 30 grams nutritional yeast
- 15 grams mustard
- 5 grams ground black pepper
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