Creamy Sun-dried Tomato Beans & Roasted Pumpkin
Hooray pumpkin season is upon us & I couldn't be happier! This recipe is simple to make, packed with flavour & highly nutritious. Pumpkin is not just great for decoration, it is also great for us too. They are packed full of vitamins, minerals and antioxidants, which makes them incredibly healthy. Like sweet potatoes, they have a beautiful natural sweetness to them, which works beautifully within this creamy sun-dried tomato beans dish. I like to serve serve mine with either couscous or toasted sourdough!
Not a pumpkin fan? why not try replacing with sweet potato or butternut squash
10 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 236 |
| Fat: | 13 g |
| Carbohydrates: | 22 g |
| Protein: | 6 g |
| Cholesterol: | 2 g |
| Sodium: | 2224 mg |
| Fiber: | 7 g |
| Sugars: | 10 g |
| Calculated for total recipe. | |
Serves: 3-4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 2 tsp2 tsp2 tsp Sea Salt
- 0.5 whole0.5 whole0.5 whole Sugar Pumpkin, chopped into bite sized chunks
- 1 whole1 whole1 whole White Onion, finely diced
- 2 whole2 whole2 whole Carrots, peeled & finely diced
- 2 whole2 whole2 whole Celery, trimmed & finely diced
- 2 cloves2 cloves2 cloves Garlic, minced
- 1 tsp1 tsp1 tsp Smoked Paprika
- 1.5 tsp1.5 tsp1.5 tsp Italian Seasoning, (Italian herb mix)
- 200 grams200 grams200 grams Vine-ripened Tomato
- 3.5 Tbsp3.5 Tbsp3.5 Tbsp Sundried Tomato Pesto
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Balsamic Vinegar
- 450 ml450 ml450 ml Vegetable Stock
- 0.25 whole0.25 whole0.25 whole Lemon Juice
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Nutritional Yeast
- 2 bunch2 bunch2 bunch Kale
- 2 Tbsp2 Tbsp2 Tbsp Oat Milk Creamer
- 1 bunch1 bunch1 bunch Flat Leaf Parsley
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 180c fan assisted. Prepare a baking tray with baking paper. Massage the pumpkin chunks with 1 tbsp olive oil & 1 tsp of sea salt and spread across the prepared baking tray. Bake in the oven for 30 mins until soft, golden & starting to crisp at the edges.
- Heat 1 tbsp of olive oil in a large cast iron pot over a medium to low heat. Add the diced onion and 1 tsp sea salt, cook for 3 mins, stirring continuously, so they don't burn. Add the carrot & celery and cook for a further 5 mins. Add the minced garlic, paprika & herbs, fry for 2 mins.
- Stir in the fresh tomatoes, sun-dried tomato paste & balsamic vinegar, allow to cook for a couple minutes, then pour in the vegetable stock & nutritional yeast, bring to boil, then place the lid on and allow to simmer for 5 minutes (until the sauce has thickened)
- Stir in the kale, with a squeeze of lemon, place the lid back on & allow the kale to cook, then stir through the roasted pumpkin.
- Finish off with a drizzle of oat cream & some fresh parsley, enjoy!
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2 responses to “Creamy Sun-dried Tomato Beans & Roasted Pumpkin”
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I’m adding this to my must-try list, because it looks so delicious and cozy. I think it would make a great meal prep recipe for the work week.
second that!! this looks beautiful