A hearty lunch bowl: roasted carrots and beetroot on quinoa, finished with lemon and a spoonful of green pumpkin seed butter.
Ingredients (serves 2)
- 1 cup cooked quinoa (or another grain)
- 2 medium carrots, sliced
- 2 small beetroot, cubed
- ½ avocado, sliced
- 2 tbsp olive oil
- 2 tbsp Organic Raw Pumpkin Seed Butter
- Juice of ½ lemon
- Salt and pepper
Method
- Heat the oven to 200°C. Toss the carrots and beetroot with olive oil, salt and pepper and roast for 25 to 30 minutes, until tender.
- Divide the quinoa between two bowls and add the roasted vegetables and avocado.
- Squeeze lemon juice over the vegetables and spoon the pumpkin seed butter on top.
- Serve warm.
About the pumpkin seed butter
Made from organic Styrian pumpkin seeds grown in Europe and cold milled so the seeds keep their flavour. It is deep green, earthy and creamy, with 28.1g of protein per 100g. Spoon it over bowls, thin it with lemon juice and water for a dressing, or stir it into porridge.
