Spicy Roasted Pumpkin Quinoa Bowl
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
0 out of 5 stars
(0)
Ingredients
Yields 4
- 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
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Preparation
Step 1
Preheat oven to 400°F.
Step 2
Cut pumpkin in half, scoop out the seeds, and then slice pumpkin into wedges.
Step 3
In a small bowl combine oil, vinegar, sugar, ginger, turmeric and salt. Whisk well.
Step 4
Place your pumpkin wedges onto a greased lined cookie sheet.
Step 5
Drizzle wedges with dressing.
Step 6
Roast pumpkin wedges until the edges are beginning to brown.
Step 7
Remove pumpkin from the oven and let cool while you prepare the quinoa.
Step 8
In a medium saucepan on high heat add quinoa and spices. Bring water to a boil.
Step 9
When all water is absorbed, turn off heat and let sit covered while your prepare your roasted pumpkin.
Step 10
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!
Step 11
Save recipe for the next time?
