Roasted Pumpkin-Chickpea Crunch Bowl

What you’ll need

• 600g pumpkin, cubed
• 1 can chickpeas, drained and dried
• 1 1/2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp NutriRight Reduced Sodium Pink Himalayan Rock Salt
• black pepper
• 250g cooked quinoa
• shredded red cabbage
• cucumber
• greens
• pomegranate. Dressing: 3 tbsp tahini
• 1 1/2 tbsp lime juice
• 2–3 tbsp water.

Let’s cook

1. Toss pumpkin and chickpeas with oil, spices, salt and pepper.
2. Roast at 200°C for 25–30 minutes, turning once.
3. Build bowls with quinoa and vegetables.
4. Whisk dressing until pourable, drizzle and finish with pomegranate.

Cooking times are estimates. Check ingredient labels for allergens and cook ingredients thoroughly. HCS certification applies to individual certified products, not automatically to the finished dish.