Roasted Pumpkin Goodness Lunch Bowl

Vegan lunch inspiration combo. Save this recipe for the easiest way to get the most out of your roasted pumpkin in just under 20 minutes.


Prep Time: 20 mins
Cook Time: 25 mins
Yields: 2-4


  • 1 small butternut pumpkin, sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Italian herbs
  • fresh rosemary
  • 2 garlic cloves, minced
  • 3 cups sliced mushrooms
  • 1 tablespoon dairy-free butter
  • salt and pepper, to taste
  • To Serve:
  • sliced cherry tomatoes
  • baby spinach
  • beetroot hummus
  • activated super seeds
  • tofu scramble (optional)


  1. Preheat oven to 180°C and line a baking tray with parchment paper. Toss pumpkin slices with oil, seasonings and garlic until evenly coated. Arrange on the prepared baking tray and roast for 20 minutes or until crispy brown and soft.
  2. Meanwhile melt the butter in a frying pan over medium heat. Add mushrooms and season to taste. Cook for 10-15 minutes until golden brown.
  3. Serve roasted pumpkin slices with mushrooms, cherry tomatoes, spinach, beetroot hummus, seeds and tofu scramble. Enjoy right away!

Nutrition Facts

Per serving: 228 KCALS | 12.9G FAT | 2.2G SAT FAT | 22.7G CARBS | 6G SUGAR | 6.5G FIBRE | 9.8G PROTEIN

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