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  • 250g MEET Beef Free Mince (available in the chilled section of Woolworths)

  • 500g butternut pumpkin, diced

  • 1 tsp dried chilli flakes

  • 2 garlic cloves, crushed

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1/2 tsp smoked paprika

  • 100g green beans, trimmed, sliced

  • 100g baby spinach

  • 1/2 cup torn fresh mint leaves

  • 1/2 cup torn fresh coriander leaves

  • Vegan Greek yoghurt, to serve

  • 2 tbsp sweetened dried cranberries, chopped

  • 2 tbsp chopped salted cashews or peanuts, to serve


  1. Preheat the oven to 220°C (200°C fan forced) and line a baking tray with baking paper. Place the pumpkin on the prepared tray, spray it with oil, sprinkle with chili, and season with salt and pepper.

  2. Roast for 25-30 minutes or until golden. In a large pan over medium heat, heat oil. Add the MEET mince, garlic, cumin, ground coriander, and paprika. Cook until browned.

  3. Add the beans and cook, stirring, for 5 minutes or until the beans are just tender. Season to taste and then remove from heat.

  4. Stir in the spinach. Add pumpkin and herbs. Lightly toss to combine before dividing between bowls.

  5. Serve with dollops of vegan yoghurt and scatter with cranberries and crushed nuts.

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