Spicy Roasted Pumpkin Quinoa Bowl
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!
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
Preheat oven to 400°F. Cut pumpkin in half, scoop out the seeds, and then slice pumpkin into wedges.
In a small bowl combine oil, vinegar, sugar, ginger, turmeric and salt. Whisk well. Place your pumpkin wedges onto a greased lined cookie sheet.
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.
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.
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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