Updated: Apr 30, 2019
Another one of my bowl-foods series. Perfect choice while root vegetables are in season, as it can be topped up with pumpkin, squash or even sweet potato.
Warming and nutritious bowl is packed with fibre, so helps to stimulate digestion and boost energy levels.
Time: 30 minutes
1/4 of a pumpkin or 1/2 small squash
2 tbsp. olive oil
Seasoning to taste
3 sprigs of fresh thyme
1 cup boiled quinoa
Spinach, avocado and tomatoes for serving
Handful of walnuts
Cut the pumpkin into smaller chucks, pop it onto a baking tray and drizzle with olive oil. Season with salt and pepper, add sprigs of fresh thyme and roast in the oven for about 20 minutes. Turn the pieces of pumpkin over after 10 minutes.
While pumpkin is roasting, chop tomato and slice the avocado.
Place warm or cold quinoa in a bowl, season to taste and squeeze lime juice.
Add chopped vegetables and roasted pumpkin to finish up the bowl.
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