Quinoa & Pumpkin Bowl With Lemon-Tahini Dressing
15m prep 30m cook 45m ready
Roasted sugar pumpkin and chickpeas over quinoa with arugula, red onion, almonds, and lemon-tahini dressing. A hearty, plant-based bowl perfect for fall.
Ingredients
- 0.5 small sugar pumpkin peeled, seeded, and cut into 1-inch pieces
- 1 tbsp avocado oil
- 1 tsp ground cinnamon
- 1/2 tsp ground sweet paprika
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 cup cooked quinoa
- 2 cup cooked chickpeas
- 2 cup arugula
- 1/4 cup red onion thinly sliced
- 1/2 cup raw almonds roughly chopped
- 1/2 cup Lemon-Tahini Dressing
Nutrition (per serving, estimated)
Estimated based off 5 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 123 mg
- Iron: 8.18 mg
- Magnesium: 342 mg
- Phosphorus: 785 mg
- Potassium: 1013 mg
- Zinc: 5.37 mg
Let's Cook
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Step 1.
Preheat the oven to 425°F. In a large bowl, toss the peeled, seeded, and cubed pumpkin with avocado oil, cinnamon, paprika, salt, and pepper until evenly coated.
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Step 2.
Spread the seasoned pumpkin pieces in a single layer on a baking sheet. Roast for about 30 minutes, flipping the pieces halfway through, until the pumpkin is soft and lightly caramelized.
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Step 3.
While the pumpkin roasts, prepare the cooked quinoa, chickpeas, and Lemon-Tahini Dressing if not already made. Slice the red onion thinly and roughly chop the almonds.
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Step 4.
Assemble each bowl: divide the roasted pumpkin, quinoa, chickpeas, arugula, sliced red onion, and chopped almonds evenly between two bowls. Drizzle each bowl with the Lemon-Tahini Dressing and serve.
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