• Preheat oven to 220°C/200°C fan-forced. • Cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with salt. Toss to coat. • Roast until tender, 25-30 minutes.

• Meanwhile, drain sweetcorn. • Finely chop garlic.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Add garlic and the plant-based butter and cook until fragrant, 1-2 minutes. TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

• Add basmati rice, vegetable stock powder, the water and a generous pinch of salt to the pan. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• When rice is ready, stir through baby spinach leaves until wilted.

• Divide corn rice and smokey roast pumpkin between bowls. • Top pumpkin with a dollop of plant-based aioli and a drizzle of chimichurri sauce. • Sprinkle with flaked almonds. Tear over parsley to serve. Enjoy!