Roasted Pumpkin Quinoa Bowl
A vegan bowl with quinoa, chickpeas, roasted pumpkin, kale and tahini dressing.
Ingredients
Instructions
- 1
Roast the cubed pumpkin at 200 °C (400 °F) for 20–25 minutes.
- 2
Massage the kale with a little lemon juice.
- 3
Whisk the tahini with the remaining lemon juice and water to a pourable dressing.
- 4
Assemble the quinoa, chickpeas, pumpkin and kale and drizzle with dressing.
Useful for this
Some links are affiliate links: we may earn a commission at no extra cost to you. It never changes our recommendations.
- Editorial pick
Non-stick baking tray
For one-tray dinners and oven-baked proteins.
View options ↗
Related recipes
474kcal
20 gprotein
Black Bean Tacos
Vegan tacos with spiced black beans, avocado and crunchy cabbage slaw.
C 81 gF 11 gper serving
349kcal
14 gprotein
Lentil Coconut Curry
A cosy vegan curry with lentils, spinach and coconut milk, served over rice.
C 58 gF 8 gper serving
352kcal
15 gprotein
Mediterranean Chickpea Salad
A vegan, fibre-packed salad that keeps well in the fridge for 3 days.
C 50 gF 12 gper serving