Roasted Pumpkin Quinoa Bowl (Printable)
Hearty grain bowl with roasted pumpkin, quinoa, crisp veggies and cinnamon tahini for a nourishing vegan meal.
# What You’ll Need:
→ Roasted Pumpkin
01 - 1 small pumpkin (about 2 pounds), peeled, seeded, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
→ Quinoa
07 - 1 cup quinoa, rinsed
08 - 2 cups water
09 - 1/2 teaspoon salt
→ Fresh Vegetables & Toppings
10 - 1 cup baby spinach
11 - 1/2 cup shredded red cabbage
12 - 1/2 cup cherry tomatoes, halved
13 - 1/4 cup toasted pumpkin seeds
14 - 1/4 cup pomegranate seeds (optional)
15 - 1 small avocado, sliced
→ Cinnamon Tahini Dressing
16 - 1/4 cup tahini
17 - 2 tablespoons fresh lemon juice
18 - 1 tablespoon maple syrup
19 - 1/2 teaspoon ground cinnamon
20 - 2 to 3 tablespoons water
21 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss pumpkin cubes with olive oil, ground cumin, smoked paprika, sea salt, and black pepper. Arrange in a single layer on prepared baking sheet.
03 - Roast pumpkin for 25 to 30 minutes, turning halfway, until caramelized and fork-tender.
04 - Rinse quinoa thoroughly under cold water. In a saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for an additional 5 minutes. Fluff grains with a fork.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, ground cinnamon, pinch of salt, and 2 to 3 tablespoons water until creamy and pourable.
06 - Divide cooked quinoa among four serving bowls. Top each with roasted pumpkin, baby spinach, shredded red cabbage, cherry tomatoes, avocado slices, pumpkin seeds, and pomegranate seeds if desired.
07 - Drizzle generously with cinnamon tahini dressing. Serve immediately.
# Expert Advice:
01 -
- The cinnamon tahini dressing tastes like a cozy secret you’ll want to pour on everything.
- Every bite bursts with sweet, savory, creamy, and crunchy—no boring forkfuls here.
02 -
- The first time I tried to roast pumpkin without enough oil, it stuck to the pan and turned out dry—instead, use parchment and don’t skimp on the drizzle.
- Learning to adjust the dressing with extra water made it silky instead of gloopy—don’t worry if it seizes, just keep whisking and thinning as needed.
03 -
- Warm your bowl before serving—the slight heat keeps the pumpkin and quinoa at their best longer.
- Use your hands to massage the spinach gently if you like it a little wilted and tender.