Roast Pumpkin Nourish Bowl
Stuck for healthy, delicious winter lunch ideas? Don’t worry I’ve got you covered. Here’s my Roast Pumpkin Nourish Bowl and it’s honestly been my go-to lunch this week.It ticks all the boxes. It’s nutrient rich, full of colour, leafy greens, healthy fats, protein and its of course delicious. You have to try it.Here’s how you make my Roast Pumpkin Nourish Bowl. I hope you love it as much as I do.Roast Pumpkin Nourish Bowl
- Peel and chop one cup of pumpkin and cover with olive oil, cinnamon, salt, and pepper—Bake at 200 C. for 30 minutes.
- While the pumpkin roasts build your salad, I love using tomato, cucumber, capsicum, red onion, carrot, and avocado.
- Add roast pumpkin, a dollop of hummus, coriander, roast pumpkin seeds (simply dry roast in a pan for 2 minutes), a drizzle of my Creamy Tahini Dressing, and sauerkraut. But feel free to add whatever toppings you love. Roast walnuts and chili flakes are equally as delicious.
Time-saving tips:
- Roast a big tray of pumpkin on the weekend so it’s all ready for 2-3 salads during the week or peel and chop the pumpkin so you can quickly roast it at lunchtime.
- Make up a double of the salad dressing and keep it in the fridge for the week.
I make this roast pumpkin nourish bowl 3-4 x a week and rotate the veggies to mix it up. It’s nourishing, full of goodness and always keeps me full for ages.Who’s going to give it a go this week?
