It’s official, I am addicted to this Veggie Mexican Bowl with Pumpkin and Squash and have been consuming it quite a lot lately. One of the clean eating programs I was following didn’t allow sweet potato and corn, so I traded those out for pumpkin and yellow squash and found I enjoyed it every bit as much. Instead of frying the egg I lightly boiled it, super nice dish and now one of my regulars. I also blend the avocado with the lime juice, garlic, coriander and salt, but you can leave it chunky and mash instead if you prefer – equally as nice.
Veggie Mexican Bowl with Pumpkin
Prep time
Cook time
Total time
Author: www.myfoodtemple.com
Serves: 2
Ingredients
- Small butternut pumpkin (no skin) cut into 1 cm pieces
- 2 sweet red peppers- cut into 2cm long strips
- 2 yellow squash
- 8 cherry tomatoes halved
- 1 large avocado
- 1 very small crushed garlic clove
- 1 large lime
- 2 eggs soft boiled and warm
- Fresh chopped coriander leaves -15 grams (handful)
- Spice Mix ( Combined Ground Paprika 1 tsp, Onion Powder 1 tsp, Garlic Powder 1 tsp, Chilli Powder ½ teaspoon, ¼ teaspoon salt)
- Salt and Pepper to season
- Sprinkle of chilli flakes
- Olive oil
Instructions
- Preheat oven to 200 degrees celcius
- Prepare a large baking tray lined with baking paper
- Lay out the capsicum and pumpkin on the baking tray
- Drizzle olive oil over vegetables
- Disperse the mexican spice mix over the vegetables
- Toss vegetables to ensure all are coated & roast in oven for 55 mins
- Blend avocado with garlic, ½ the coriander and ¾ lime juice (or mash)
- Saute chopped squash 5 mins with olive oil until soft
- Place the tomato in a bowl with ¼ coriander chopped and ¼of the lime juice
- Add half a tspn of olive oil & salt/pepper to taste
- Boil eggs for 3 minutes and remove shell
- Put the dish together, divide into two bowls in this order:
- Place the roasted pumpkin in first
- Place tomato coriander mix next to them
- Add squash and red peppers
- Place gaucamole on top of veg to the side
- Add an egg on top of each bowl with a touch of salt
- Garnish with leftover coriander and chilli flakes (optional)
Leave a Reply