Roasted Pumpkin with Black Bean Tempeh, Walnuts & Pomegranate

Roasted Hokkaido pumpkin meets crispy Black Bean Tempeh, toasted walnuts and fruity pomegranate seeds – rounded off with a quick vegan curry dressing.

Ingredients for 2 people

Pumpkin & salad:

• ½ Hokkaido pumpkin
• 100 g mixed salad leaves (e.g. chard, arugula)
• 2 tbsp walnuts
• 2 tbsp pomegranate seeds
• 1 garlic clove
• Parsley
• Olive oil, salt, pepper

Tempeh:

• 200 g Black Bean Tempeh
• Olive oil

Curry dressing:

• 3 tbsp plant-based yogurt (e.g. soy or cashew)
• 1 tsp curry powder
• 1 tsp lemon juice
• 1 tbsp olive oil
• Salt

Method

1. Preheat the oven to 200 °C (top/bottom heat). Cut the pumpkin into wedges, season with olive oil, salt and pepper and roast for about 20–25 minutes until soft and lightly browned.
2. Cut the tempeh into sticks and fry them in a pan with a little olive oil until crispy.
3. Roughly chop the walnuts and toast them briefly in the pan.
4. For the dressing, stir together the plant-based yogurt, curry powder, lemon juice and olive oil, then season with salt.
5. Arrange the salad leaves on a plate and top with the roasted pumpkin and tempeh.
6. Sprinkle with walnuts, pomegranate seeds and chopped parsley, then drizzle with the curry dressing.

Enjoy your meal! 🎃

You can find our Black Bean Tempeh right here in our shop.