Spicy Roasted Pumpkin  Quinoa Bowl 

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Prep Time: 10 mins Cook Time: 30 mins Total time:  40  mins Servings: 4

This tasty quinoa bowl with spicy roasted pumpkin is gently spiced by ginger, turmeric, and red chili flakes. It is easy, nutritious and delicious; and makes a hearty & filling gluten-free vegan meal!

INGREDIENTS

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The Best Spicy Roasted Pumpkin: pumpkin coconut oil apple cider vinegar coconut sugar ginger turmeric salt Quinoa Bowl: quinoa cumin seed salt red chili flakes garlic powder Garnishes: mixed greens sriracha coconut oil

INSTRUCTIONS

Preheat oven to 400°F. Cut pumpkin in half, scoop out the seeds, and then slice pumpkin into wedges.

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In a small bowl combine oil, vinegar, sugar, ginger, turmeric and salt. Whisk well. Place your pumpkin wedges onto a greased lined cookie sheet.

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Drizzle wedges with dressing.   Roast pumpkin wedges until the edges are beginning to brown Remove pumpkin from the oven and let cool while you prepare the quinoa.

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In a medium saucepan on high heat add quinoa and spices. Bring water to a boil,  When all water is absorbed, turn off heat and let sit covered while your prepare your roasted pumpkin.

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When ready to serve, to a bowl add a healthy portion of quinoa, top with roasted pumpkin cubes, sprinkle with greens, and drizzle with your sriracha sauce. Enjoy!

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