Baked kale rolls with red rice, black beans, and smoky pumpkin cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with 1 teaspoon of the olive oil.

2. 2

   Bring water to a boil in a large pot. Blanch the kale leaves for 45 to 60 seconds until slightly softened. Transfer them to cold water, drain, and pat dry carefully. Trim any very thick stem parts so the leaves roll more easily.

3. 3

   Heat 2 tablespoons of the olive oil in a skillet over medium heat. Sauté the red onion and red bell pepper for 5 minutes. Add the garlic, cumin, 1 teaspoon of the smoked paprika, oregano, 3/4 teaspoon of the salt, and the black pepper; cook 1 minute more.

4. 4

   Add the cooked red rice and black beans to the skillet. Mix well and add 1 tablespoon of the lime juice. Cook for 2 minutes so the filling becomes flavorful and cohesive. Remove from the heat.

5. 5

   For the cream, place the pumpkin puree, oat milk, nutritional yeast, the remaining 1/2 teaspoon smoked paprika, the remaining 1/2 teaspoon salt, and 1 teaspoon of the olive oil in a saucepan. Cook over medium heat for 4 to 5 minutes, stirring, until creamy. If it is too thick, add the water little by little. Balance with the remaining 1 tablespoon lime juice.

6. 6

   Lay the kale leaves on your work surface. Divide the red rice and black bean filling into the center of each leaf. Fold the sides inward and roll tightly to make 8 rolls.

7. 7

   Spread a thin layer of smoky pumpkin cream on the bottom of the baking dish. Arrange the rolls on top seam-side down. Brush with the remaining 1 teaspoon olive oil.

8. 8

   Bake for 20 minutes at 200 °C / 400 °F until the rolls are heated through and lightly browned at the edges.

9. 9

   Meanwhile, toast the pumpkin seeds in a dry skillet for 2 to 3 minutes until fragrant. Toss them with the chopped fresh cilantro.

10. 10

    Serve the rolls over the remaining smoky pumpkin cream and finish with the toasted pumpkin seeds and cilantro on top.