Veggie lunch so easy to make and on the table in 20 mins

Serves: 2 Time: 20 minutes
Ingredients
500g pumpkin or butternut squash, cubed
1 tsp paprika
1 tsp chilli powder or flakes
2 tsp rosemary
1 tbsp olive oil
1 tbsp honey
40g walnuts
55g bulgur wheat
Handful baby spinach
80g tofu, drained
1 tbsp balsamic glaze
Method
Heat the oven to 200°C. Season the pumpkin with salt & pepper, paprika and rosemary. Then cover with the olive oil and honey. Throw onto a baking tray and bake for 20 mins. Half way through cooking, throw in the walnuts and drained tofu.
Whack the bulgur into a small sauce pan with 180mls water and bring to a boil. Simmer with a lid on for 20 mins until tender and the liquid is absorbed.
Add the cooked bulgur to the roasted pumpkin on the tray and mix well, letting the bulgur absorb all the flavour and juices from the tray.
Divide between plates, add the spinach and drizzle over the balsamic vinegar.
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Rosie ❤️
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