Enjoy the health benefits of turmeric with this tasty Roast Pumpkin Bowl with Turmeric Tahini Dressing. It's easy to prepare and super filling, making it the perfect option for a delicious, quick and easy dinner. 

READY IN 45 MINUTES | SERVES 4

Ingredients:

SALAD

• 1kg Pumpkin, cut into wedges
• 2 Tbs Extra Virgin Olive Oil
• 2 Red Onions, cut into wedges
• 2 cups Quinoa
• 1 Head Radicchio, roughly torn
• 1/2 Cup Corriander, roughly chopped
• 400g Can Chickpeas, drained and rinsed
• 1/2 Cup Pumpkin Seeds, toasted
• 1/4 Avocado
• Sunflower seeds to garnish

DRESSING

• 1/4 Cup Tahini, Unhulled
• 1 Tbs Apple Cider Vinegar
• 1 Lemon, juiced
• 1 Tbs Tamari
• 1/2 Tsp Ginger Powder
• 1 Tsp Ground Turmeric
• 1 Clove Garlic, finely grated
• 1/2 Tsp Maple Syrup
• 1/3 Cup Water
   

Method

1. Preheat your oven to 220°C. Place the pumpkin and half the oil on a baking tray and toss to coat. Roast for around a half hour, or until your pumpkin is tender. About half way through, add the onion wedges.
2. Rinse your quinoa thoroughly under cold water using a fine mesh strainer, while gently rubbing the seeds together with your fingers to help remove the saponins.  
3. Add 1 cup quinoa to 2 cups of water or stock in a pot and bring to a boil. Reduce heat to simmer for 15-20 minutes with the lid on, until tails appear. 
4. Remove the lid and leave to sit until all liquid is completely absorbed. Fluff up quinoa lightly with a fork.
5. While your pumpkin finishes up roasting, make your dressing. No blending, just whisk all dressing ingredients together until well combined and creamy. Transfer your dressing to a jar and place in the fridge until your ready to serve up your salad. Dressing will keep for 5 days.
6. Add your roasted pumpkin, onion, radicchio, coriander, chickpeas and pumpkin seeds to the cooked quinoa. Divide amongst bowls and drizzle over some turmeric tahini dressing, top with avocado and a sprinkle of sunflower seeds, and enjoy!

Recipe Credit: Ceres Organics

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