Wholesome Pumpkin Bowl (Printable Version)
Roasted pumpkin and chickpeas with quinoa, fresh vegetables, and creamy tahini dressing for a satisfying meal.
# What You'll Need:
→ Vegetables
01 - 1 small pumpkin (about 1.5 lbs), peeled, seeded, and cubed
02 - 2 cups baby spinach leaves
03 - 1 cup cherry tomatoes, halved
04 - 1 avocado, sliced
05 - 1 small red onion, thinly sliced
→ Grains & Legumes
06 - 1 cup cooked quinoa (about 1/3 cup dry uncooked)
07 - 1 can (15 oz) chickpeas, drained and rinsed
→ Dressing
08 - 3 tbsp tahini
09 - 2 tbsp lemon juice
10 - 1 tbsp olive oil
11 - 1 tbsp maple syrup or honey
12 - 2 tbsp water, or as needed for consistency
13 - 1 garlic clove, minced
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tbsp pumpkin seeds (pepitas)
16 - 2 tbsp chopped fresh parsley
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss pumpkin cubes and chickpeas with 1 tbsp olive oil, salt, and pepper. Spread on prepared baking sheet. Roast for 25-30 minutes, turning halfway, until pumpkin is golden and tender.
03 - Cook quinoa according to package instructions. Fluff with a fork and set aside.
04 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, water, minced garlic, salt, and pepper until smooth and creamy. Add more water for thinner consistency if desired.
05 - Divide cooked quinoa among four bowls. Top each with roasted pumpkin, chickpeas, spinach, cherry tomatoes, avocado, and red onion.
06 - Drizzle generously with tahini dressing. Sprinkle with pumpkin seeds and chopped parsley.
07 - Serve warm or at room temperature.
# Expert Advice:
01 -
- Everything roasts on one sheet pan while the quinoa cooks, so cleanup is almost suspiciously easy
- The tahini dressing is good enough to eat with a spoon, and I absolutely have
02 -
- The tahini dressing might seize up when you first add lemon juice—keep whisking and it will smooth out
- Warm pumpkin tastes incredible alongside the cool greens and avocado
03 -
- Cut your pumpkin uniformly so everything roasts evenly—nothing worse than some pieces burnt while others are still hard
- Let the roasted vegetables sit for 5 minutes before assembling; they develop better flavor and will not wilt the greens as quickly