Roasted Pumpkin & Nut Grain Bowl
Using leftover Halloween pumpkin in recipes is smart for several reasons:Reduces food waste: Pumpkins are perishable, and repurposing them ensures you don’t throw away perfectly good food. This is both eco-friendly and cost-effective.Nutrient-rich: Pumpkin is loaded with beta-carotene (vitamin A), fiber, potassium, and antioxidants. Using it in dishes like soups, curries, or smoothies lets you easily boost the nutritional content of your meals.Seasonal flavour: Using pumpkin connects your meals to the autumn season, adding warmth, color, and festive appeal.In short, using leftover Halloween pumpkin is healthy, sustainable, and delicious, transforming what might be waste into flavourful, nutrient-dense meals.
Ingredients
- 4 cups cubed pumpkin or butternut
- 2 red onions chopped
- 4 tbsp olive oil
- 4 cup cooked quinoa or brown rice
- 4 cup baby spinach or rocket
- 1 cup nuts of your choice toasted
- salt and pepper
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp chilli flakes to taste
- 2 beet root peeled and chopped
Instructions
- Preheat oven to 400°F (200°C).
- Toss pumpkin cubes, onion and beetroot with olive oil, salt, pepper, and spices; roast 20–25 min until tender.
- Combine cooked grains, roasted pumpkin, and spinach.
- Drizzle with olive oil and top with toasted nuts before serving.