A veggie-packed twist on nachos with roasted pumpkin wedges, spiced lentils + black beans, fresh avo tomato salsa and a cumin yoghurt drizzle.
✔️ High fibre
✔️ Plant protein
✔️ Beta-carotene rich
✔️ Gut-friendly
Proof that loading your plate with vegetables can still feel generous and seriously delicious.
Save this one for your next meat-free feast.
PUMPKIN NACHOS
Serves 4
Gluten free: Dairy free (opt): Vegetarian/Vegan (opt)
2kg Jap Pumpkin, cut into 4cm thick wedges (approx 6-8 wedges)
3 tbsp extra virgin olive oil
1 small red onion (180g), finely diced
2 cloves garlic, finely chopped
1 small red capsicum, seeded and finely diced
1x 400g tin lentils, rinsed and drained
1x 400g black beans, rinsed and drained
1 tbsp smoky paprika
1 tbsp ground cumin
2 tbsp tomato paste
½ bunch coriander, leaves, picked, stalks finely chopped
1 medium avocado, peeled and diced
200g cherry tomatoes, quartered
1 tbsp lime juice
Yoghurt drizzle:
¼ cup natural / Greek yoghurt
½ tsp cumin
1 tbsp lemon juice
Sea salt and black pepper
Optional extra : Jalapenos, chilli flakes
Heat oven to 180C, cut and place the pumpkin wedges onto the oven tray (choose one you can also use as a serving platter). Drizzle with 2 tbsp extra virgin olive oil and toss to coat. Arrange the pumpkin skin side down so the flesh can cook and crispen in the oven easily. Cook for 30-40 minutes or until golden on the edges. Whilst the pumpkin cooks make the bean combination. Add the remaining 1 tbsp extra virgin olive oil to a fry pan on medium heat, then add half the red onion and garlic and cook for 1-2 minutes, then add the capsicum and cook for a further 1 minute. Sprinkle in the spices and cook until aromatic (about 30-60 seconds), and add the lentils and black beans to the pan with the tomato paste and about 3tbsp water. Cook, stirring throughout, for 6-8 minutes. Add in the chopped coriander, season with salt and pepper and stir for a further minute and remove from the heat. Make the salsa by combining the remaining red onion with chopped tomato and avocado in a bowl. Drizzle with lime juice, season with salt and pepper and add jalapenos or chilli as desired. Whisk together the ingredients for the yoghurt dressing in a bowl and set aside. Once the pumpkin wedges are cooked, spoon the bean mix around the platter and top with the salsa. Finish with the yoghurt drizzle and garnish with the coriander leaves.
