Roasted Pumpkin Bowls

With Quinoa Cashew Stir-fry 

Dairy Free | Gluten Free | Vegan
This dish is a plant lovers' dream. Enjoy caramelized roast pumpkin with every moreish mouthful of wholesome goodness. Packed with a gorgeous quinoa cashew stir-fry which is also a winner for the meal prep enthusiasts among us! You really can't go past a meal that is this simple and this delicious. 


2 halves of butternut pumpkin - seeds removed

Juice of 1 lime

1/2 head of broccoli - cut into florets

1/2 avocado - mashed

2-3 mini cucumbers - sliced

3 cloves of garlic - diced

2 tbsp Tamari

Extra Virgin Olive Oil



1 cup tri-coloured quinoa

2 cup raw cashews

Pink himalayan crystal salt

Sunflower seeds

Hemp seeds


2 tbsp Vegetable Broth Garden Veggie

1. Preheat oven to 180C, place pumpkin halves facing up on a tray, cover with a little olive oil and salt, cook for 50-60 minutes or until the pumpkin flesh is tender. If the pumpkin begins to get charred on top, simply cover with some aluminium foil.

2. Cook quinoa according to packet instructions, adding in Vegetable Broth to the cooking liquid. 

3. Place broccoli florets and cashews in a fry pan with a dash of olive oil, fry until cashews are toasted and broccoli is slightly charred.

4. Add to the pan 1 tbsp of Tamari, stir around for a few seconds to coat the cashews and broccoli.

5. Add in the quinoa, fry for 2-3 minutes, then add 1 tbsp of Tamari and the lime juice. Fry, stirring around until mixed through. Taste, season, and set aside.

6. Carve out a section of pumpkin, and fill the cavity with the quinoa cashew stir-fry.

7. Mash the scooped out pumpkin, and serve on top of the stir-fry.

8. Top with mashed avocado, sauerkraut, hummus, cucumber slices, nuts and seeds.

9. Enjoy!


Vegetable Broth Garden Veggie

Vegetable Broth Garden Veggie

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