Description
A delicious and nutritious bowl featuring roasted pumpkin, kale, and quinoa, perfect for a healthy meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups pumpkin, diced
- 2 cups kale, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup feta cheese (optional)
- 1/4 cup pumpkin seeds
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions.
- While the quinoa is cooking, toss the diced pumpkin with olive oil, salt, pepper, and garlic powder. Spread it on a baking sheet.
- Roast the pumpkin in the oven for about 25-30 minutes, or until tender and slightly caramelized.
- In the last 10 minutes of roasting, add the chopped kale to the baking sheet with the pumpkin.
- Once the quinoa is cooked, fluff it with a fork and divide it into bowls.
- Top the quinoa with the roasted pumpkin and kale mixture.
- Sprinkle with feta cheese and pumpkin seeds if desired.
- Serve warm and enjoy!
Notes
- Feel free to add other vegetables or proteins to the bowl for extra nutrition.
- This dish can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Roasted Pumpkin, Kale, Quinoa, Healthy Bowl, Vegetarian Recipe