Yogi Bowl with mix veggies

Ingredients 

• Yogi Bowl premix – 240g pack
• Water – as per packet instructions 
• Salt – to taste
• Pumpkin – 200gms (cubed, keep the skin on)
• Spinach – 300gms (roughly chopped)
• Coconut oil/olive oil – 2 tsp
• Yoghurt – 2 tbsp  

 Method

• Heat the oil in a deep saucepan or pot. Add the whole spices from the sachet in the oil and toast it for 30 seconds.
• Add the Yogi Bowl premix and toast for 1 min on low heat. Now add water and then add the chopped-up pumpkin and spinach.
• Bring it to a boil and then cover and simmer for 15 minutes. Stir 2-3 times in between to make sure it doesn’t stick to the bottom of the pan. Once the rice is cooked turn the heat off, keep the lid on and rest it for 5 minutes. Taste and adjust the salt as we have added a lot of veggies in this recipe. 
• If you like it runny like a soup you can enjoy it while its pipping hot. For a risotto like consistency keep it covered and rest it for 5-10 minutes.
• Garnish with chopped fresh herbs like coriander or parsley
• Enjoy warm with a dollop of yoghurt.