Roasted pumpkin grain bowl
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Garlic
2 clove(s), unpeeled
Broccoli
320 g, cut into florets
Kale
250 g, leaves, chopped
Quinoa
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
Tahini
1 tbs
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Lemon juice
3 tsp
Honey
1 tsp
Oil spray
2 x 3 second spray(s)
Instructions
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.
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