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Greatest plates · Main
Roasted pumpkin and feta quinoa bowl
Sweet roasted pumpkin, salty feta and fluffy quinoa with a lemony dressing and toasted seeds. Fresh, filling and colourful.
Serves 4Prep 15 minCook 30 min
Containsdairy
Protein 14%Carbs 41%Fat 45%
About 698 kcal a serve — 24 g protein, 70 g carbs, 35 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Roast the pumpkin
200°CHeat the oven to 200°C. Toss the pumpkin and chickpeas with olive oil on a tray, season, and roast for 25 minutes until the pumpkin is soft and the chickpeas crisp.
On the trayToss all →
25 min · 200°C
Cook the quinoa
Cook the rinsed quinoa in 300ml water for 12 minutes until the grains pop open and the water is absorbed, then fluff with a fork.
In the potSimmer →
12 min
Toast the seeds
Toast the pumpkin seeds in a dry pan over medium heat for 2 minutes until they start to pop and smell nutty.
In the panToast →
2 min
Make the dressing
Mix allWhisk the lemon juice, olive oil and honey together with a pinch of salt in a small bowl.
In the bowlWhisk →
Build the bowls
Toss the warm quinoa with the baby spinach so it lightly wilts, then divide between bowls and top with roasted pumpkin and chickpeas.
In the bowlToss →
Finish and serve
On topScatter over the crumbled feta and toasted pumpkin seeds, then drizzle with the lemon dressing.
In the bowlTop →
Cook's noteRoast the chickpeas alongside the pumpkin so they crisp up and add protein.
Estimated per serve
698 kcal · 24 g protein · 70 g carbs · 35 g fatestimates, within ~10%
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