Winter vegie bowl

When your body is crying out for a healthy, nourishing lunch or dinner, but the weather is cool, this beautiful winter vegie bowl from The Australian Women's Weekly's 'Super Vegetarian' cookbook comes in very handy.

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Winter vegie bowl
  • 800 gram jap pumpkin, unpeeled, cut into thin wedges
  • 2 tablespoon olive oil
  • 4 eggs
  • 450 gram packaged microwavable brown rice
  • 120 gram green kale, stalks removed
  • 160 gram mild blue cheese, cut into 4 wedges
  • 1/2 cup (50g) roasted walnuts, chopped coarsely
  • 2 tablespoon pepitas (pumpkin seed kernels), toasted
  • 2 tablespoon linseeds, toasted
Parsley and shallot dressing
  • 1 shallot (25g), chopped finely
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1 clove garlic, crushed
  • 1 tablespoon dijon mustard
  • 1/4 cup (60ml) olive oil
  • 1/3 cup (80ml) white wine vinegar


Winter vegie bowl
  • 1
    Pre-heat oven to 200°C. Line a large oven tray with baking paper.
  • 2
    Place pumpkin on tray; drizzle with oil. Season. Roast for 30 minutes or until tender and golden.
  • 3
    Meanwhile, place eggs in a saucepan of cold water. Bring to the boil; boil eggs for 4 minutes. Drain. Place eggs under cold running water until cool enough to handle. Peel eggs; halve length-ways.
  • 4
    Make parsley and shallot dressing: Combine ingredients in a small bowl. Season.
  • 5
    Heat rice according to packet instructions.
  • 6
    Thinly slice kale leaves; place in a large bowl with half the dressing. Using your hands, gently massage dressing into kale to soften the leaves.
  • 7
    Place kale and rice in serving bowls; top with pumpkin, eggs and cheese. Sprinkle with walnuts and seeds; drizzle with remaining dressing.


Recipe can be prepared ahead of time; add dressing just before serving. If you're following a vegetarian diet, check labels carefully for non-animal rennet cheeses, which are now widely available in supermarkets.