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Veggie Mexican Bowl with Pumpkin

March 3, 2019 By Tracey Leave a Comment

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 and Squash


Veggie Mexican Bowl with Pumpkin
 
Print
Prep time
20 mins
Cook time
55 mins
Total time
1 hour 15 mins
 
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
  1. Preheat oven to 200 degrees celcius
  2. Prepare a large baking tray lined with baking paper
  3. Lay out the capsicum and pumpkin on the baking tray
  4. Drizzle olive oil over vegetables
  5. Disperse the mexican spice mix over the vegetables
  6. Toss vegetables to ensure all are coated & roast in oven for 55 mins
  7. Blend avocado with garlic, ½ the coriander and ¾ lime juice (or mash)
  8. Saute chopped squash 5 mins with olive oil until soft
  9. Place the tomato in a bowl with ¼ coriander chopped and ¼of the lime juice
  10. Add half a tspn of olive oil & salt/pepper to taste
  11. Boil eggs for 3 minutes and remove shell
  12. Put the dish together, divide into two bowls in this order:
  13. Place the roasted pumpkin in first
  14. Place tomato coriander mix next to them
  15. Add squash and red peppers
  16. Place gaucamole on top of veg to the side
  17. Add an egg on top of each bowl with a touch of salt
  18. Garnish with leftover coriander and chilli flakes (optional)
3.5.3251

 

 

Filed Under: Dairy Free, Dinner, Gluten Free, Health, Mexican, Recipe Post, Vegetarian Tagged With: Mexican

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Hi, I'm Tracey. Here I share all things food, including delicious fast and easy recipes, and interesting information about food.

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