Roast Pumpkin, Feta & Sunflower Harvest Bowl

Sweet roasted pumpkin, creamy feta and nutty Sunflower Microgreens over a bed of quinoa and rocket. A satisfying, wholesome bowl perfect for lunch or a light dinner.

Ingredients

• 400g butternut pumpkin, cut into 3cm cubes
• 1 cup quinoa, rinsed
• 2 cups water or vegetable stock
• 80g feta cheese, crumbled
• 2 handfuls rocket leaves
• 25g Nim Greens Sunflower Microgreens
• 2 tbsp pepitas (pumpkin seeds)
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• to taste salt, pepper and dried thyme

Method

1. 1

   Preheat oven to 200°C fan-forced. Toss pumpkin cubes with 1 tbsp olive oil, salt, pepper and dried thyme. Spread on a lined baking tray and roast for 25–30 minutes until golden and tender.

2. 2

   Meanwhile, cook quinoa in water or stock according to packet directions. Fluff with a fork and allow to cool slightly.

3. 3

   Divide quinoa between two bowls. Add rocket leaves.

4. 4

   Top with roasted pumpkin and crumbled feta.

5. 5

   Add Nim Greens Sunflower Microgreens and pepitas.

6. 6

   Drizzle with remaining olive oil and balsamic glaze. Serve warm or at room temperature.