Simple, Nourishing, Perfect for Winter
Winter calls for bowls of comfort, and this recipe by Monique has become one of our favourites. The moment the roasted pumpkin comes out of the oven, the whole office gathers around in the kitchen—it’s that good. The tahini–miso brings a deep, savoury warmth, while the orange lifts everything with a bright twist.
We’ve said it before, but it cannot be said enough: we are incredibly lucky to have Monique preparing lunch for us three times a week. Her dishes always feel nourishing, colourful and healthy, and this one is no exception. Cavolo nero, black rice, roasted pumpkin… it’s all the goodness winter needs.
It’s simple, vegan, balanced and one of Monique’s winter favourites.
Ingredients - Orange pumpkin- Olive oil- 5 tbsp white tahini- 1 tbsp miso- Orange juice and zest- Parsley (a large bunch)- Cavolo nero or fried wakame- Black rice
Preparation1. Rinse the rice and cook according to the instructions on the package.2. Wash the pumpkin, remove the seeds, and slice it into rounds.Place the slices next to each other on a baking tray and brush with oil and a little salt.Roast for 30 minutes at 180°C.3. Mix the tahini, miso, orange juice, and 1 tablespoon of water in a small bowl. Add more orange juice if needed.4. Briefly blanch the parsley in boiling water, then chop it finely.Blend it with a bit of olive oil and some of the cooking liquid using a hand blender.5. Wash and dry the cavolo nero, remove the tough stems, and cut into pieces of about 3 cm. Or: Fry 3 cm pieces of wakame briefly in hot oil, then drain on kitchen paper. Drizzle with a little oil and salt, then roast in the oven at 180°C. The leaves are ready when dry and crispy.6. Spoon the black rice into a bowl and arrange the roasted pumpkin in a circle on top. (Leave a border around the edge for the goma miso, parsley, and wakame or cavolo nero.) Distribute the goma miso, parsley, and wakame or cavolo nero around the pumpkin and sprinkle the centre with the orange zest.Bon appétit!
Recipe by @monique_voorhout
