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Stuffed pumpkin power bowls

Nothing feels better than a purely plant-based and totally fulfilling lunch - especially when it involves pumpkin, zucchini, mushrooms, quinoa, pomegranate and basically all my favorite ingredients in one meal!

This is a very easy and quick lunch or dinner to prepare. Once your pumpkin is roasted, and your quinoa is cooked, you will be out of the kitchen in less than 20 minutes!

Ingredients you'll need:

- 4 pumpkin quarters

- 1 cup white quinoa (organic)

- 1 green zucchini (or courgette)

- Handful white mushrooms

- Handful pomegranate seeds

- 1 green onion

- Sea salt and crushed pepper

- Olive oil


1- After brushing with olive oil, sea salt and crushed pepper, roast your pumpkin quarters in the oven at 200 C for about 1 and 1/2 hours

2- Wash your quinoa and cook it like rice. Sear it first in a little bit of cooking oil of choice and add some salt to taste (for 1 cup of quinoa you need about 1/2 tsp of salt). Cover with water (approximately 1 inch over the quinoa) and let it simmer on low heat for 20 minutes

3- Prepare your veggies in the meantime. Wash and chop your zucchini into small cubes. Do not wash the mushrooms to avoid getting them soggy, instead, use a damp towel to gently brush them. Chop them in small cubes. Sautee the veggies in a pan using a little bit of olive oil, crushed sea salt and pepper. Once the quinoa is ready, add it to the veggie mix, let it cool, then add the pomegranate seeds

4- Once the pumpkin is roasted, take it out of the oven, let it cool, then stuff it with the quinoa veggie mix. Chop your spring onion, top off your stuffed pumpkins and serve!

Four easy steps to one of the yummiest feel-good lunches! Enjoy!

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