A hearty, plant-powered lunch with creamy green goodness
This grain bowl pairs the earthy richness of our Organic Raw Pumpkin Seed Butter with roasted vegetables and fluffy quinoa. It’s full of flavour, texture, and colour—perfect for a nourishing lunch or dinner.
Ingredients (Serves 2)
1 cup cooked quinoa (or other whole grain)
2 medium carrots, sliced
2 small beetroot, cubed
1/2 avocado sliced
2 tbsp olive oil
2 tbsp Sun & Seed Organic Raw Pumpkin Seed Butter
Juice of ½ lemon
Salt & pepper, to taste
Method
Preheat oven to 200°C. Toss carrots and beetroot with olive oil, salt, and pepper. Roast for 25–30 mins until tender.
Divide cooked quinoa between bowls.
Top with roasted vegetables.
Drizzle lemon juice over the veg, then spoon pumpkin seed butter on top.
Serve warm and enjoy.
Why It’s Good for You
Zinc-rich pumpkin seeds for immunity
Fibre & antioxidants from roasted veg
Complete plant protein from quinoa
100% vegan and nutrient-dense
