I think nourish bowls were invented to give leftovers a delicious name! Add a few fresh ingredients and you have a brand new meal and no wasted food.
In this dish, I used leftover Pumpkin Boats and Caramelised Leek Sauce and teamed them with fresh vegetables, chicken and vermicelli (rice noodles). Check ingredients of the vermicelli (rice noodles) before you purchase them as some contain wheat).
Vegan/Vegetarian options: Substitute the chicken for Roasted Black Beans. If you want a creamy dressing, Cashew Cream or White Bean Sauce go brilliantly and can be prepared while the pumpkin roasts in the oven.
Paleo options: choose high oleic sunflower oil (preferably organic) and Caramelised Leek Sauce or Cashew Cream.
Serves: 2
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients
¼ to ½ butternut pumpkin, peeled and seeded and chopped into large chunks
A teaspoon of rice bran oil, high oleic sunflower oil or safflower oil
Vegan Option: Roasted Black Beans
Caramelised Leek Sauce (you will need 1 leek and 100% pure maple syrup) or make Cashew Cream or White Bean Sauce
1 handful of vermicelli (rice noodles)
2 skinless chicken thigh fillets (preferably organic or free range), or
Optional: a handful of fresh chives, washed and finely sliced
1 cup of red cabbage, finely sliced and washed
½ cup of leek, layers washed thoroughly and finely sliced
Optional: fresh spring onions (scallions, shallots), washed and finely sliced
Method
Preheat the oven to 200°C (390°F) and line a baking tray with a silicon mat or baking (parchment) paper.
Place the chopped pumpkin pieces onto the tray. Put a teaspoon of oil onto the palm of your hand, then massage the oil into the pumpkin on all sides. Roast the pumpkin for 45–60 minutes or until it's very soft. If you are using black beans, roast them for 30 minutes, as per the Black Bean recipe.
Meanwhile, make your sauce of choice: Caramelised Leek Sauce or Cashew Cream or White Bean Sauce.
Next, cook the handful of vermicelli (rice noodles). Bring a large pot of water to the boil then place the vermicelli (rice noodles) into the pot and occasionally stir them. Simmer them for at least 8 minutes (refer to your packet instructions).
Slice the 2 skinless chicken thigh fillets into strips. Heat a large non- stick frying pan or skillet on medium to high heat. You do not need oil, as the chicken has enough fat to self-oil the pan. Cook the chicken until it's golden and cooked through, adding a handful of freshly chopped chives if desired.
Remove the chicken from the pan, then lightly fry the sliced cup of red cabbage, ½ cup of leek and optional spring onions in the chicken juices. The water from the vegetables should make a sauce when stirred.
Place the baked pumpkin, vermicelli (rice noodles) and chicken into serving bowls. Then add the red cabbage, leeks and optional spring onions. Drizzle your sauce of choice on top of your Pumpkin Nourish Bowl.
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