If you’ve seen my social media posts lately you would’ve seen that I have some pumpkins growing in my garden….YAY!!! So I thought I’d compile some recipes that the whole family can enjoy.
Pumpkins are high in beta-carotene, B vitamins & vitamins A, C, E. Plus also high in iron, potassium, magnesium, manganese, copper & phosphorous. Being high in fibre it’s great for digestion & helps to balance blood sugar levels too. 
Oh…if you don’t like pumpkin…switch it out for sweet potato!
Roast Pumpkin, Green Beans & Quinoa Salad.
- 800g pumpkin, peeled, cut into 2-3cm cubes
- 1 fresh beetroot, cubed
- 2Tblsp olive oil
- 1Tblsp ground cumin
- 200g green beans, topped & tailed
- 100g rocket
- 100g feta, cut into cubes
- 3/4C slithered almonds, toasted
- 1/2C cooked quinoa
Dressing
- 4Tblsp olive oil
- 1Tblsp sesame oil
- 1Tblsp tamari
- salt& pepper to taste
- Preheat oven to 200C
- Place pumpkin 7 beetroot in roasting pan, drizzle with olive oil, sprinkle with cumin & toss to combine. Roast for 25-30mins – turning occasionally till veggies are soft.
- Combine all the dressing ingredients into a small jar & shake to combine.
- Bring some water to boil & cook beans for 3mins. Drain & place in iced water for 1min to stop them cooking, then drain again.
- Cook quinoa as per instructions.
- Place rocket on platter or serving bowl, arrange pumpkin, beetroot, feta, beans & top with toasted almonds. Pour dressing over & toss just before serving.
Soups are a great way to get the veggies into the little ones…simply adjust the spices as needed.
Need a slow cook recipes for when you’re on the run??? Here it is!!
A healthy treat for big & small…Chocolate Brownie with pumpkin?!