Roasted pumpkin grain bowl

Name: Roasted pumpkin grain bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tsp Cumin seeds; 1 tsp Ground coriander; 1 tsp Ground cinnamon; 0.25 tsp Dried chilli flakes plus extra to serve; 500 g Butternut pumpkin peeled, cut into 3cm pieces; 2 medium Red onion cut into thin wedges; 2 clove(s) Garlic unpeeled; 320 g Broccoli cut into florets; 250 g Kale leaves, chopped; 1 cup(s) Quinoa (170g), rinsed; 1 individual Vegetable stock cube gluten free variety, to make 2 cups (500ml) vegetable stock; 1 tbs Fresh ginger finely grated; 1 tbs Tahini; 0.333 cup(s) 99% fat-free, plain Greek yoghurt, unsweetened (80g); 3 tsp Lemon juice; 1 tsp Honey; 2 x 3 second spray(s) Oil spray

Points®

Total Time

50 min

Prep

20 min

Cook

30 min

Serves

Difficulty

Moderate

These mixed bowls of different tastes and textures are delicious and are all over Instagram right now. The zingy tahini dressing really gives this veggie version the edge.

Ingredients

Cumin seeds

1 tsp

Ground coriander

1 tsp

Ground cinnamon

1 tsp

Dried chilli flakes

¼ tsp, plus extra to serve

Butternut pumpkin

500 g, peeled, cut into 3cm pieces

Red onion

2 medium, cut into thin wedges

Garlic

2 clove(s), unpeeled

Broccoli

320 g, cut into florets

Kale

250 g, leaves, chopped

Quinoa

1 cup(s), (170g), rinsed

Vegetable stock cube

1 individual, gluten free variety, to make 2 cups (500ml) vegetable stock

Fresh ginger

1 tbs, finely grated

Tahini

1 tbs

99% fat-free, plain Greek yoghurt, unsweetened

⅓ cup(s), (80g)

Lemon juice

3 tsp

Honey

1 tsp

Oil spray

2 x 3 second spray(s)

Instructions

Preheat oven to 180°C. Line a large baking tray with baking paper. Combine cumin seeds, coriander, cinnamon and chilli flakes in a small bowl.
Place pumpkin, onions and garlic on prepared tray and lightly spray with oil. Sprinkle with three-quarters of the spice mixture, season with salt and pepper and toss to coat. Bake for 10 minutes.
Remove tray from oven, add broccoli, lightly spray again with oil and toss gently. Bake for a further 15 minutes.
Place kale in a large bowl and lightly spray with oil. Sprinkle with remaining spice mixture and toss well. Add to the baking tray and roast for a further 4-5 minutes or until kale is crisp.
Meanwhile, place quinoa and stock in a medium saucepan. Bring to the boil. Reduce heat, cover and simmer for 15-20 minutes or until stock has been absorbed.
Squeeze the roasted garlic into a bowl. Whisk in ginger, tahini, yoghurt, lemon juice, honey and 2 tbs warm water, adding a little more water for a thinner consistency, if needed.
Serve quinoa and vegetables with tahini yogurt. Sprinkle with extra chilli flakes.

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Roasted pumpkin grain bowl

Ingredients

Instructions

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