Vegan Gerd Pumpkin Quinoa Bowl

Name: Vegan Gerd Pumpkin Quinoa Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 0.5 cup quinoa (rinsed); 1 cup water (for cooking quinoa); 300 g pumpkin (peeled, cut into 1-inch cubes); 1 tbsp olive oil; 100 g spinach (washed, roughly chopped); 0.5 pcs cucumber (medium, diced small); 1 tbsp pumpkin seeds (raw, unsalted); 1 tbsp tahini; 1 tsp lemon juice (freshly squeezed); 1 tsp maple syrup; 1 pinch salt; 1 pinch cumin powder; 1 pinch dried thyme; 1 pinch dried basil

RATING

4.2/5(18)

TASTE SCORE

8/10

A warm, comforting bowl of fluffy quinoa topped with roasted pumpkin, wilted spinach, and a gentle herbed dressing. Built with low-acid, plant-based ingredients, it's easy on digestion and packed with earthy fall flavors. Perfect for a cozy lunch or light dinner any night of the week.

PREP

10m

COOK

25m

SERVES

1 CUP

342 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat the oven and prepare the pumpkin.
1.Preheat the oven to 400°F (200°C).
2.Line a baking sheet with parchment paper.
3.Toss the pumpkin cubes with half the olive oil, cumin powder, and a pinch of salt until evenly coated.
4.Spread the pumpkin in a single layer on the prepared baking sheet.
roast · ~25 min
Roast the pumpkin until tender and golden.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, turning halfway through, until the pumpkin is fork-tender and lightly caramelized at the edges.
TIPDon't crowd the baking sheet — leaving space between cubes ensures they roast instead of steam.
simmer · ~15 min
Cook the quinoa.
While the pumpkin roasts, combine the rinsed quinoa and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until all the water is absorbed and the quinoa is tender, about 15 minutes.
rest · ~5 min
Rest the quinoa.
Remove the saucepan from heat and let the quinoa rest, covered, for 5 minutes. Fluff gently with a fork.
saute · ~2 min
Wilt the spinach.
In a pan over medium heat, add the spinach with a splash of water. Stir gently just until the leaves wilt, about 1-2 minutes. Remove from heat.
TIPKeep the spinach bright green — over-cooking makes it release too much water.
mix
Whisk together the herbed tahini dressing.
In a small bowl, whisk together the tahini, 1 tablespoon water, lemon juice, maple syrup, dried thyme, dried basil, and the remaining pinch of salt until smooth and pourable.
assemble
Assemble the bowls.
1.Divide the fluffy quinoa evenly between two bowls.
2.Arrange the roasted pumpkin, wilted spinach, and diced cucumber on top of the quinoa.
3.Scatter the raw pumpkin seeds over each bowl.
4.Drizzle generously with the herbed tahini dressing.
garnish
Finish with fresh herbs and serve warm.
Garnish with a few fresh basil or thyme leaves if available and serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse quinoa thoroughly before cooking to remove its natural bitter coating (saponin).
2
Cut pumpkin into uniform 1-inch cubes so they roast evenly in the given time.
3
Don't crowd the pumpkin on the baking sheet — leave space between cubes for caramelization.
4
Wilt spinach just until bright green — over-cooking makes it watery and mushy.
5
Let the quinoa rest off heat for 5 minutes before fluffing for a light, fluffy texture.
6
Make the tahini dressing ahead and store in the fridge for up to 3 days; whisk before using.
7
Raw pumpkin seeds add a satisfying crunch — toast them lightly for extra nuttiness.