Spicy Roasted Pumpkin Quinoa Bowl


This spicy quinoa bowl with roasted pumpkin is filling, nutritious and delicious! As an added bonus, it's gluten free and vegan! Enjoy!!

Yield: 2-4 servings


[The Best Roasted Pumpkin]

1 whole pumpkin (sugar pumpkins work great)
5 tbs coconut oil
2 tbs apple cider vinegar
2 tsp coconut sugar
1 tsp ground ginger
1/2 tsp turmeric
1/4 tsp sea salt

[Quinoa Bowl]

1 cup quinoa, uncooked (+2 cups water)
1/2 tsp cumin seed
1/2 tsp sea salt
1/2 tsp red chili flakes
1/4 tsp garlic powder


1 handful torn fresh mixed greens
1/4 cup sriracha
2 tbs coconut oil, melted


  1. Preheat oven to 400°F.
  2. Cut pumpkin in half, scoop out the seeds (set aside seeds to roast later), and then slice pumpkin into wedges.
  3. In a small bowl combine oil, vinegar, sugar, ginger, turmeric and salt. Whisk well.
  4. Place your pumpkin wedges onto a greased or parchment paper lined cookie sheet.
  5. Drizzle wedges with 1/4 cup of dressing. Reserve the rest for later.
  6. Roast pumpkin wedges for 30 minutes or until the edges are beginning to brown and the pumpkin is fork-tender.
  7. Remove pumpkin from the oven and let cool while you prepare the quinoa.
  8. In a medium saucepan on high heat add quinoa and spices. Let toast for 1-2 minutes.
  9. Pour in 2 cups of water, bring to a boil, cover, reduce to simmer for 15 minutes, (or according to package directions).
  10. When all water is absorbed, turn off heat and let sit covered while your prepare your roasted pumpkin.
  11. When your pumpkin wedges are cool enough to handle, gently peel off the skin, and chop roasted pumpkin into cubes for your quinoa bowl.
  12. In a small bowl whisk together sriracha and coconut oil. Set aside.
  13. When ready to serve, to a bowl add a healthy portion of quinoa, top with roasted pumpkin cubes, sprinkle with greens, and drizzle with your sriracha sauce.


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Thursday, 19 September 2019
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