Recipe: Roasted Pumpkin Bowl

There’s nothing like savouring a bowl of nourishing comfort food to bring on the feelings of warmth in winter. Our Roasted Pumpkin Bowl offers numerous benefits for both body and soul, as the hearty combination of roasted pumpkin, quinoa, chickpeas, and kale provides a substantial source of fibre and essential nutrients, including vitamins, minerals, and antioxidants. These nutrients are vital for supporting overall health and well-being, boosting immunity, and promoting optimal functioning of the body's systems, especially during the colder months when our bodies may need extra support to ward off illness. We are sure you’re going to love this!

Roasted Pumpkin Bowl

Ingredients:

• 1 small pumpkin or squash, halved and seeded

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 1 cup quinoa, rinsed

• 2 cups vegetable broth

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground turmeric

• 1/4 teaspoon smoked paprika

• 1 cup cooked chickpeas

• 2 cups chopped kale

• Juice of 1/2 lemon

• 2 tablespoons tahini

• 2 tablespoons water

• 2 tablespoons chopped fresh parsley, for garnish

• 2 tablespoons pepitas (pumpkin seeds)

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Brush the cut sides of the pumpkin with olive oil and sprinkle with salt and pepper. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the squash is tender and caramelised.

3. While the squash is roasting, prepare the quinoa. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.

4. In a large skillet, heat the remaining olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic, ground cumin, ground coriander, ground cinnamon, ground turmeric, and smoked paprika. Cook, stirring constantly, for 1-2 minutes, or until fragrant.

5. Add the cooked chickpeas and chopped kale to the skillet. Cook, stirring occasionally, until the kale is wilted and the chickpeas are heated through.

6. Stir in the cooked quinoa and lemon juice. Season with salt and pepper to taste.

7. In a small bowl, whisk together the tahini and water until smooth and creamy.

8. To serve, divide the quinoa mixture between the roasted squash halves. Drizzle with the tahini sauce and sprinkle with chopped parsley.

This hearty bowl is full of flavour and perfect for cozying up on chillier evenings here on the Gold Coast. Enjoy!