Nourish bowl with pumpkin hummus

Cooking for meat-eaters and vegetarians? This tasty nourish bowl comes with two choices of protein, so you can please everyone without sacrificing any of the flavours.

By Nadia Lim
  • 25 mins preparation
  • 5 mins cooking
  • Serves 2
  • Print


Pumpkin hummus
  • 1 clove garlic
  • 1 tablespoon tahini*
  • 1 tablespoon chopped fresh herbs – eg rosemary, parsley, thyme etc
  • 1/2 cup mashed roasted pumpkin
  • 200 gram tinned chickpeas, rinsed and drained
  • good pinch ground turmeric
  • 2 tablespoon lemon juice or to taste
  • 1 1/2 tablespoon olive oil
  • sea salt
Nourish bowl
  • oil, for cooking
  • 4 rashers smoky bacon or…
  • 300 gram block plain firm tofu plus 1 tbsp dukkah
  • 1 cup finely shredded red cabbage
  • 2 tablespoon apple cider vinegar mixed with 1 tbsp honey
  • 250 gram cooked wild rice or brown rice
  • 2 handfuls seasonal green salad leaves
  • 1 carrot, cut into thin strips or spiralised curls
  • 1 cup thawed peas or edamame beans
  • fresh mint leaves, to garnish


  • 1
    Make hummus first. In a small food processor or blender place garlic, tahini, herbs, pumpkin, chickpeas and turmeric and pulse until finely chopped. Add enough lemon juice and dashes of olive oil until mixture is smooth and spoonable. Season to taste with sea salt and cracked pepper, cover and refrigerate.
  • 2
    Heat a dash of oil in a frying pan over medium heat then fry bacon on both sides OR dice tofu and sear in pan with dukkah, tossing to colour on all sides.
  • 3
    Toss the red cabbage with the apple cider vinegar and honey.
  • 4
    To serve, arrange the rice in 2 serving bowls then place the greens, carrot, peas and dressed cabbage decoratively around the bowls. Top with either bacon or tofu followed by a large dollop of pumpkin hummus and garnish with fresh mint.


*Check label if eating gluten free.

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