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Roasted pumpkin grain bowl

Roasted pumpkin grain bowl

Total Time
50 min
20 min
30 min
These mixed bowls of different tastes and textures are delicious and are all over Instagram right now. The zingy tahini dressing really gives this veggie version the edge.


Cumin seeds

1 tsp

Ground coriander

1 tsp

Ground cinnamon

1 tsp

Dried chilli flakes

¼ tsp, plus extra to serve

Butternut pumpkin

500 g, peeled, cut into 3cm pieces

Red onion

2 medium, cut into thin wedges


2 clove(s), unpeeled


320 g, cut into florets


250 g, leaves, chopped


1 cup(s), (170g), rinsed

Vegetable stock cube

1 individual, gluten free variety, to make 2 cups (500ml) vegetable stock

Fresh ginger

1 tbs, finely grated


1 tbs

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)

Lemon juice

3 tsp


1 tsp

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C. Line a large baking tray with baking paper. Combine cumin seeds, coriander, cinnamon and chilli flakes in a small bowl.
  2. Place pumpkin, onions and garlic on prepared tray and lightly spray with oil. Sprinkle with three-quarters of the spice mixture, season with salt and pepper and toss to coat. Bake for 10 minutes.
  3. Remove tray from oven, add broccoli, lightly spray again with oil and toss gently. Bake for a further 15 minutes.
  4. Place kale in a large bowl and lightly spray with oil. Sprinkle with remaining spice mixture and toss well. Add to the baking tray and roast for a further 4-5 minutes or until kale is crisp.
  5. Meanwhile, place quinoa and stock in a medium saucepan. Bring to the boil. Reduce heat, cover and simmer for 15-20 minutes or until stock has been absorbed.
  6. Squeeze the roasted garlic into a bowl. Whisk in ginger, tahini, yoghurt, lemon juice, honey and 2 tbs warm water, adding a little more water for a thinner consistency, if needed.
  7. Serve quinoa and vegetables with tahini yogurt. Sprinkle with extra chilli flakes.