This vegetarian-friendly bowl is a Mexican-inspired flavour bomb. Spiced rice and beans are topped with sweet pumpkin, crunchy pepitas and a punchy chipotle cream for a serve of plant-based goodness you’ll want to eat every week.
Preheat oven to 200°C fan-forced. Cut pumpkin into 8cm chunks and place on a large, lined baking tray. Sprinkle with Tex Mex Mix Tape blend, drizzle with vegetable oil, and season with salt and pepper. Rub mixture over pumpkin and roast for 30 minutes or until tender.
Meanwhile, place rice and 310ml (1 1⁄4 cups) water in a medium saucepan over medium heat and bring to the boil. Reduce heat to low, cover and cook for 15 minutes. Remove from heat. Drain mixed beans and stir through rice. Set aside and keep warm. While the rice is cooking, continue with step 3.
Peel and crush garlic. Zest and juice 1⁄2 the lime. Place lime juice, zest and garlic in a bowl and set aside for 2-3 minutes to let the lime juice cook the garlic slightly. Pick coriander leaves from their stems and set aside.
Place sourcream and chipotle chilli in adobo in a bowl, season with salt and pepper and mix to combine.
Roughly chop most of the coriander, reserving some to serve. Add to rice with garlic and lime juice mixture. Mix well and set aside.
Cut remaining lime into wedges. Divide rice between bowls and top with pumpkin, pepitas, reserved coriander, chipotle cream and lime wedges.