ROASTED PUMPKIN BOWLS W/ TURMERIC TAHINI DRESSING

Vegan  

Ready in 45 | Serves 4


Ingredients

FOR THE SALAD

1kg pumpkin (cut into wedges)

2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

2 red onions (cut into wedges)

2 cups Organic Quinoa, Black

1 head radicchio (torn)

½ cup coriander, roughly chopped

1 can Organic Chickpeas (Garbanzo Beans) (drained and rinsed)

½ cup Organic Pumpkin Seeds (toasted)

TURMERIC TAHINI DRESSING

¼ cup Organic Tahini, Unhulled

1 tablespoon Organic RAW Apple Cider Vinegar

1 lemon (juiced)

1 tablespoon Organic Tamari Soy Sauce

½ teaspoon Organic Ginger Powder

1 teaspoon Organic Ground Turmeric

1 small clove garlic, finely grated

½ teaspoon Organic Maple Syrup

⅓ cup filtered water

Method

Preheat your oven to 220°C. Place the pumpkin and half the oil on a baking tray and toss to coat. Roast for around a half hour, or until your pumpkin is tender. About half way through, add the onion wedges.

Rinse your quinoa thoroughly under cold water using a fine mesh strainer, while gently rubbing the seeds together with your fingers to help remove the saponins.  
 
Add 1 cup quinoa to 2 cups of water or stock in a pot and bring to a boil. Reduce heat to simmer for 15-20 minutes with the lid on, until tails appear.
 
Remove the lid and leave to sit until all liquid is completely absorbed. Fluff up quinoa lightly with a fork.

While your pumpkin finishes up roasting, make your dressing. No blending, just whisk all dressing ingredients together until well combined and creamy. Transfer your dressing to a jar and place in the fridge until your ready to serve up your salad. Dressing will keep for 5 days.

Add your roasted pumpkin, onion, radicchio, coriander, chickpeas and pumpkin seeds to the cooked quinoa. Divide amongst bowls and drizzle over some turmeric tahini dressing.

 

 

 

 

 

 

 


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