Chipotle Hokkaido Pumpkin with Cauliflower Rice

Chipotle Hokkaido Pumpkin with Cauliflower Rice

Wondering what to make for dinner tonight? We may just have the answer - and it's seasonal, delicious and plant-based. Combining seasonal hokkaido pumpkin (though you can use any squash), with spicy chipotle paste and flavoured cauliflower rice - this flavour packed dish may just be your new favourite vegan dinner recipe.



1 red onion, finely sliced

4 limes 

1 tablespoon extra virgin olive oil 

2 tablespoons chipotle paste

2 tablespoons maple syrup

1 hokkaido pumpkin (approx 600g), skin on, cut into wedges, seeds removed

2 mixed peppers (we used red and yellow), sliced

1 large orange

3 tablespoons vegan yoghurt

For the cauliflower rice:

1 medium cauliflower 

2 tablespoons olive oil 

2 garlic cloves, finely grated or minced

2 teaspoons ground cumin

A large handful of coriander, finely chopped, plus extra leaves to garnish


  1. Preheat the oven to 180°C. 
  2. Toss the red onion slices with the juice of 1 lime in a small bowl, add salt and scrunch together. Set aside to pickle. 
  3. In a small bowl, mix together the oil, chipotle, maple syrup and juice of the 1 lime. Season well. Toss the pumpkin wedges in half of the sauce and reserve half for later. 
  4. Roast for 15 minutes before adding the peppers to the tray. Return to the oven for 15 more minutes. 
  5. In the meantime, grate the cauliflower head to create cauliflower ‘rice’. 
  6. In a large pan, over a medium heat, heat the olive oil and add the garlic and cumin, cook for 30 seconds until fragrant. Next add the cauliflower rice and cook for 2 minutes, season to taste and set aside.
  7. After the squash has been cooking 30 minutes, remove from the oven and toss with the remaining chipotle maple mixture and set aside. 
  8. Use a serrated knife to peel away the skin of the remaining limes and the orange. Slice into rounds. 
  9. To plate. Stir through the chopped coriander into the cauliflower and place rice onto a platter, then layer up the pumpkin, peppers, orange and limes on top, then finally top with the bred onions and vegan yoghurt.

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