HARISSA ROASTED PUMPKIN
As we say goodbye to salad greens for another year, it’s time to harvest the autumnal veggies like kale, fennel and squash. And then there are pumpkins, which can offer a whole lot more than simply being something to decorate your doorstep on Halloween!!! For example, did you know that pumpkins thanks to their gloriously orange colour, they are packed with vitamins and minerals like vitamin A (thanks to the betacarotene), which is great for your eye health. They also contain fibre, vitamin C, potassium and antioxidants, making them a nutritionally-dense choice for those focused on their health and wellness. Pumpkins also have a naturally sweet and mild flavour, which makes them ideal for both savoury and sweet dishes — you can roast them, puree them into soups, bake them in pies or use them in curries. Plus, every part can be used — from the flesh to the seeds — making it a sustainable and low-cost ingredient that minimises food waste and that the whole family can enjoy.
For this blog, I’m sharing my delicious and healthy recipe for Harissa Roasted Pumpkin with Quinoa and Garlic Rainbow Chard, which is a vibrant and plant-based dish that’s packed with flavours and nutrients to not only keep your tummy satisfied, but also unbloated and trim.
Ingredients
For the Harissa Roasted Pumpkin:
1 small pumpkin (you can also substitute with a butternut squash), peeled and cut into 10cm cubes
2 tbsp harissa paste (adjust according to your spice tolerance)
2 tbsp organic olive oil or ghee
For the Quinoa:
1 cup organic quinoa (white, red, black or tri-coloured)
2 cups organic vegetable broth or water
Himalayan or Celtic Sea Salt to taste
For the Garlic Rainbow Chard:
1 bunch of organic rainbow chard (roughly chopped); you can also substitute with organic curly kale (with the stems removed and leaves roughly chopped)
3 garlic cloves, finely chopped
2 tbsp organic olive oil or ghee
Himalayan or Celtic Sea Salt and pepper to taste
Optional toppings:
Toasted pumpkin seeds or nuts
Fresh herbs (parsley or mint)
Pomegranate seeds (for a pop of colour and sweetness)
A dollop of organic Greek-style yogurt or organic tahini
Instructions
1. Preheat the oven to 400°F (200°C) and in a large mixing bowl, toss the pumpkin cubes with the harissa paste and olive oil or ghee until evenly coated. Spread the pumpkin in a single layer on a lined baking sheet and roast for 25-30 minutes, flipping halfway, until the pumpkin is golden and tender.
2. While the pumpkin is roasting, in a medium saucepan, combine the quinoa, vegetable broth or water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 10-15 minutes until the quinoa has absorbed the liquid. Remove from the heat and let it sit (covered) for 5 minutes. Fluff with a fork and stir in a teaspoon of olive oil for extra richness, if desired.
3. In a large frying pan, heat the olive oil or ghee over medium heat and add the finely chopped garlic. Sauté for 1 minute until fragrant, but not browned, then add the chopped rainbow chard (or kale) and season. Sauté for another 3-5 minutes, until wilted and tender.
4. To serve, spread the quinoa on the plate as a base, then top with the harissa pumpkin peaces and arrange the sautéed chard around the edges. Garnish with optional toppings like toasted pumpkin seeds to add extra crunch, fresh herbs, pomegranate seeds or yogurt/tahini for a creamy finish.
I hope that you enjoy this vibrant, hearty and wonderfully flavourful Harissa Roasted Pumpkin with Quinoa and Garlic Rainbow Chard recipe. Let me know what you think!!!
Love, Gaynor x