Vegan Meal Prep

ingredients

Turmeric Rice

• 1/2 small brown onion, diced
• 3 whole all spice balls
• 3 whole cloves
• 1 tsp. Turmeric Powder
• 1 1/2 cups of basmati rice
• 3 cups vegetable stock
• 1 Tbsp. olive oil

Roasted Pumpkin

• 600g raw peeled pumpkin, chopped
• 2 Tbsp. olive oil
• 1 Tsp. curry powder
• 1/2 tsp. dried rosemary
• 1/2 tsp paprika
• Salt & cracked pepper

Bean Mix

• 400g canned chickpeas, drained
• 200g black beans
• 400g kidney beans
• 1/2 tsp garlic powder (or 1 fresh garlic clove, crushed)
• 1/2 tsp Cayenne pepper
• Salt & Pepper
• 1/2 tsp olive oil

method

Turmeric Rice

1. Preheat a deep pot over medium/high heat. Once hot, add olive oil to the pan and let heat for 1 minute.
2. Wash basmati rice thoroughly until water runs clear.
3. Into the pot, add cloves, all spice and onion to the pan and cook until onions are translucent.
4. Add the basmati rice to the pan and mix thoroughly for 1 minute.
5. Add the vegetable stock and turmeric to the pot and mix.
6. Add a lid to the pot and wait until stock begins to boil. Once boiling, turn to a low heat and set a timer for 12 minutes. Once the timer goes off, take off the heat and use a fork to separate the rice.

Roasted Pumpkin

1. Preheat oven to 180°C fan-forced.
2. Chop pumpkin into small bite sized pieces.
3. Place pumpkin onto a lined baking tray, and pour over olive oil.
4. Sprinkle all the dried spices and mix thoroughly, to ensure each piece is coated well.
5. Place into the oven for 35 minutes or until soft and lightly golden.

Bean Mix

1. Drain all beans from can.
2. On a large frying pan, heat olive oil and add chickpeas, black beans and kidney beans.
3. Cook for 3-4 minutes or until they're beginning to warm.
4. Add cayenne pepper, garlic, sprinkle of salt and pepper and stir.