A wonderful roasted pumpkin Budha bowl to embrace those autumn flavours.
Tender, roasted pumpkin with nutty tricolour quinoa, fresh vegetables, chickpeas, and pepitas combine to make a satisfying meal.
This Budha bowl has loads of protein, which makes it filling. It's the perfect lunch on a busy day when the midday meal has to keep you going until dinner.
When it comes to Budha bowls, I like to serve them with avocado dressing, which adds flavour and healthy fats to this dish. Similarly with the optional addition of almonds or other nuts.
This roasted pumpkin Budha bowl is completely vegan and gluten-free, making it a good meal for just about everyone.
(Makes 4 servings)
2 cups vegetable stock
1 cup tricolour quinoa
1, 2lb sugar pumpkin
1/4 teaspoon sea salt
1 can (540ml) chickpeas, drained and rinsed
1 cup baby spinach
1 medium field cucumber, cut
20 cherry tomatoes, halved
1/2 cup pepitas
1/4 teaspoon ground black pepper
1/8 cup raw almonds (optional)
Preheat oven to 350°F / 180°C and line a baking sheet with parchment paper. Set aside.
In a saucepan over medium-high heat, add the vegetable stock and bring to a boil. Add the quinoa and reduce the heat to medium. Once it is simmering, cover and let simmer, stirring occasionally, until the majority of the liquid is absorbed. Remove from heat and set aside, still covered, for an additional 20 minutes until the rest of the liquid is absorbed. Remove cover and let cool somewhat.
While the quinoa cooks and cools, prepare the pumpkin.
Cut the pumpkin in half and scrape out the pumpkin seeds and connective material (reserve seeds for roasting). Slice the pumpkin and remove the rind before placing the slices onto the baking sheet. Sprinkle with sea salt then roast until the pumpkin is fork tender (about 20 minutes). Remove from heat and set aside.
In shallow bowls arrange the fresh vegetables along with the pumpkin slices, quinoa, pepitas, almonds (optional), and sprinkle with ground black pepper. Serve.
Nutritional Information Per Serving:
total calories = 297 | total fat = 7.56g | saturated fat = 0.91g | cholesterol = 0mg | sodium = 650.81mg | net carbohydrates = 39.37g | dietary fibre = 9.6g | sugars = 8.67g | protein = 13.02g