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Looking for a vegetarian option for a lovely Sunday meal with your family? I think I might just have an answer- An oven roasted pumpkin and lemon rice a perfect meal for lunch or dinner especially when you don’t want to spend hours cooking it. A perfect vegan choice for a meal!
Who doesn’t like a nice roast? And a vegetarian one? Me!! I love making meals in the oven as its less work for me and more for the oven-ha. And on the nutritional side of things, you don’t need to drench your food in oil to cook them when you are baking or roasting. For this meal, you only need to chop up your pumpkin… Yepp that’s the hard bit 🙁 But that’s the only hard part the rest is mixing and tossing the ingredients together and placing it in the oven. You know when you have an Indian background you just can’t skip a meal without rice, at least not me. So I’ve paired this pumpkin roast with my favorite lemon rice.
I will make a more elaborate post on my lemon rice recipe sometime soon. But here’s a quick version of the recipe.
LEMON RICE RECIPE:
Add sesame oil (1 tbsp) to a heated pan and add 1 tsp each of mustard seeds and urad dhal (can be got from the Indian aisle in the supermarket) once they splutter add 1tsp turmeric powder, 1 whole green chili and squeeze in lemon juice from half a lemon. Add in cooked rice, salt and give it a quick stir and take off the heat. Garnish with a handful of chopped coriander leaves. This rice will go well on its own with just a bit of yogurt.
Note: Measurement for rice was 1 cup uncooked rice
Now lets head over to the oven and get that pumpkin roasted!
Oven-roasted pumpkin and lemon rice for dinner
- 2tbsp olive oil
- 2cups pumpkincut and peeled
- 2tbsp italian seasoning
- 1/4 peanutsboiled/roasted
- 1/4cup coriander leaves
- 2cloves garlic
- 1tsp black peppercoarsely ground