Spiced Roast Pumpkin & Chickpea Bowls

A nourishing winter quinoa bowl packed with roasted seasonal vegetables and plant-based protein. Perfect for cooler nights, it’s an easy way to get more veggies into your week using our Bags of Flavour Herbs & Spices range.

Ingredients

• 700g pumpkin, peeled and cut into bit sized pieces  
• 400g can chickpeas, drained and rinsed
• 1 cup quinoa, rinsed
• 2 tbsp olive oil
• Baby spinach, to serve (or any greens you have on hand)
• Greek yoghurt, to serve
• 1 tsp Mrs Rogers Bags of Flavour Smoked Paprika
• 1 tsp Mrs Rogers Bags of Flavour Ground Cumin
• 1 tsp Mrs Rogers Bags of Flavour Garlic Powder
• Pinch Mrs Rogers Bags of Flavour Chilli Flakes (optional)
• Mrs Rogers Baking Paper (optional, for lining the baking tray)

Directions

1. Preheat oven to 200°C (180°C fan-forced).
2. 2Toss pumpkin and chickpeas with olive oil and seasoning until evenly coated.
3. Spread onto a lined baking tray and roast for 25 minutes, or until golden and tender.
4. Meanwhile, cook quinoa according to packet instructions.
5. To serve, spoon roasted pumpkin and chickpeas over quinoa and baby spinach, and finish with a dollop of Greek yoghurt.