Quinoa & Pumpkin Bowl With Lemon-Tahini Dressing
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
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
- 14.8 ml avocado oil
- 4.93 ml ground cinnamon
- 2.46 ml ground sweet paprika
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml cooked quinoa
- 473 ml cooked chickpeas
- 473 ml arugula
- 59.1 ml red onion thinly sliced
- 118 ml raw almonds roughly chopped
- 118 ml 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml avocado oil
- 4.93 ml ground cinnamon
- 2.46 ml ground sweet paprika
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml cooked quinoa
- 473 ml cooked chickpeas
- 473 ml arugula
- 118 ml Lemon-Tahini Dressing
Prepare
- 0.5 small sugar pumpkin, peeled, seeded, and cut into 1-inch pieces
- 59.1 ml red onion, thinly sliced
- 118 ml raw almonds, roughly chopped
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.