Easy Autumn Grain Bowl with Beetroot Sauerkraut Slaw

Looking for an easy autumn lunch? This roasted pumpkin grain bowl is one of those recipes you can make without much of a plan. Roast the pumpkin and chickpeas, use whatever cooked grains you have, then throw everything into a bowl.

The beetroot sauerkraut slaw brings it all together. Red cabbage and apple give it crunch, Wild Root Spicy Beetroot Kraut adds a tangy kick, and a quick tahini and Dijon dressing makes it creamy enough to spoon over everything.

Serves 2

Ingredients

For the autumn grain bowls

• ½ small pumpkin, cut into bite sized pieces

• 1 jar of chickpeas, drained and rinsed

• Olive oil, salt and pepper

• 2 portions cooked grains, such as rice or quinoa

• 1 avocado, cubed

• A handful of tomatoes, sliced

For the beetroot sauerkraut slaw

• ¼ red cabbage, finely shredded

• 1 apple, cut into thin matchsticks

• 4 generous tablespoons Wild Root Spicy Beetroot Kraut

• A small handful of coriander, roughly chopped

• 2 tablespoons tahini

• 1 teaspoon Dijon mustard

• 1 tablespoon rice vinegar

• 1 teaspoon maple syrup

• 1 teaspoon sesame oil

• A pinch of salt

• A splash of water

How to make the autumn bowl

1. Heat the oven to 200°C fan. Toss the pumpkin and chickpeas with a little olive oil, salt and pepper. Spread them on a tray and roast for 25–30 minutes, until the pumpkin is tender.

2. Whisk together the tahini, Dijon mustard, rice vinegar, maple syrup, sesame oil and salt. Add a splash of water if needed to make a pourable dressing.

3. Toss the red cabbage, apple, beetroot kraut and coriander with the dressing.

4. Divide the cooked grains between two bowls. Add the roasted pumpkin and chickpeas, slaw, avocado and tomatoes. Spoon over any dressing left in the slaw bowl.