Go Back Email Link
+ servings
Print Recipe
5 from 1 vote

Spicy Pumpkin Quinoa Bowl

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entrées
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 471kcal
Author: Kristen Wood

Equipment

  • Quinoa
  • Cumin Seeds
  • Coconut Oil

Ingredients

The Best Spicy Roasted Pumpkin:

  • 1 whole pumpkin I like sugar pumpkins
  • 5 tbs coconut oil
  • 2 tbs apple cider vinegar
  • 2 tsp coconut sugar
  • 1 tsp ground ginger
  • 1/2 tsp turmeric
  • 1/4 tsp sea salt

Quinoa Bowl:

  • 1 cup quinoa uncooked (+2 cups water)
  • 1/2 tsp cumin seed
  • 1/2 tsp sea salt
  • 1/2 tsp red chili flakes
  • 1/4 tsp garlic powder

Garnishes:

  • 1 handful torn fresh mixed greens
  • 1/4 cup sriracha
  • 2 tbs coconut oil melted

Instructions

  • Preheat oven to 400°F.
  • Cut pumpkin in half, scoop out the seeds (set aside seeds to roast later), 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 or parchment paper lined cookie sheet.
  • Drizzle wedges with 1/4 cup of dressing. Reserve the rest for later.
  • Roast pumpkin wedges for 30 minutes or until the edges are beginning to brown and the pumpkin is fork-tender.
  • Remove pumpkin from the oven and let cool while you prepare the quinoa.
  • In a medium saucepan on high heat add quinoa and spices. Let toast for 1-2 minutes.
  • Pour in 2 cups of water, bring to a boil, cover, reduce to simmer for 15 minutes, (or according to package directions). When all water is absorbed, turn off heat and let sit covered while your prepare your roasted pumpkin.
  • When your pumpkin wedges are cool enough to handle, gently peel off the skin, and chop roasted pumpkin into cubes for your quinoa bowl.
  • In a small bowl whisk together sriracha and coconut oil. Set aside.
  • 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!

Notes

You might also like Maple Ginger Tofu Bowls.

Nutrition

Serving: 1bowl | Calories: 471kcal | Carbohydrates: 52g | Protein: 10g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 847mg | Potassium: 1447mg | Fiber: 5g | Sugar: 11g | Vitamin A: 29052IU | Vitamin C: 42mg | Calcium: 98mg | Iron: 5mg