Uploaded June 2024 | Updated September 2026, 3 weeks ago
*GO TO TESSBEGG.COM FOR MY RECIPE BOOKS, DISCOUNT CODES AND SOCIALS LINKS*
Recipe:
Serves 2 bowls
Ingredients:
600g butternut pumpkin, peeled and diced
Olive oil
Salt and pepper
1 cup quinoa
1 bunch of parsley, finely chopped
Handful fresh mint, finely chopped
1 tomato, finely diced
1/2 red onion, finely diced
1 cucumber, finely diced
Juice from 1/2 lemon
200g hummus
420g can lentils, drained and rinsed
1/3 cup pomegranate seeds
1-2 tbsp sesame seeds
Preheat the oven to 200 degrees Celsius and add the pumpkin to a lined baking tray. Add a pinch of salt and pepper and with olive oil. Toss to coat and bake for 30 minutes.
Rinse the quinoa in a fine strainer and add to a pot with 2 cups water. Bring to boil then reduce heat to low and place on the lid. Keep the lid on until all the water is absorbed and the quinoa is fluffy.
In a bowl add the parsley, mint, tomato, onion, cucumber, lemon juice, pinch of salt and pepper and 1/2 tbsp olive oil. Toss to combine.
Once the pumpkin in ready, add the hummus on the bottom of the bowls, then quinoa, tabouli, pumpkin, lentils, pomegranate and sesame seeds. Enjoy
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
*GO TO TESSBEGG.COM FOR MY RECIPE BOOKS, DISCOUNT CODES AND SOCIALS LINKS*
Recipe:
Serves 2 bowls
Ingredients:
600g butternut pumpkin, peeled and diced
Olive oil
Salt and pepper
1 cup quinoa
1 bunch of parsley, finely chopped
Handful fresh mint, finely chopped
1 tomato, finely diced
1/2 red onion, finely diced
1 cucumber, finely diced
Juice from 1/2 lemon
200g hummus
420g can lentils, drained and rinsed
1/3 cup pomegranate seeds
1-2 tbsp sesame seeds
Preheat the oven to 200 degrees Celsius and add the pumpkin to a lined baking tray. Add a pinch of salt and pepper and with olive oil. Toss to coat and bake for 30 minutes.
Rinse the quinoa in a fine strainer and add to a pot with 2 cups water. Bring to boil then reduce heat to low and place on the lid. Keep the lid on until all the water is absorbed and the quinoa is fluffy.
In a bowl add the parsley, mint, tomato, onion, cucumber, lemon juice, pinch of salt and pepper and 1/2 tbsp olive oil. Toss to combine.
Once the pumpkin in ready, add the hummus on the bottom of the bowls, then quinoa, tabouli, pumpkin, lentils, pomegranate and sesame seeds. Enjoy
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
