Simple Quinoa Bowl

This delicious creation is a lunchtime staple at Nutra HQ. The smokey vegan coconut bacon makes it an absolute next level dish, but for an extra speedy version, you could use just toasted coconut chips.

Ingredients

PANTRY ITEMS

½ kent pumpkin

1 cucumber, sliced (or a few mini cucumbers)

1 tsp ground cinnamon

1 tsp fennel seeds

½ cup smokey vegan coconut bacon

1 cup quinoa (any variety)

¼ cup pepitas

¼ cup sunflower seeds

¼ cup dates, sliced

Salt & Pepper

NUTRA ORGANICS PRODUCTS

1 tbsp Vegetable Broth Garden Veggie

Method

1. Preheat oven to 180 degrees celsius.

2. Cut the pumpkin into wedges, pour over a little coconut oil, salt, pepper, cinnamon and fennel seeds. Lay onto a tray lined with baking paper and roast for 30 mins or until nicely caramelised.

3. Meanwhile cook the quinoa according to packet instructions, but add the vegetable broth to the cooking water.

4. Make the coconut bacon or simply toast coconut chips

5. Toast the seeds in a pan.

6. Once quinoa is cooked, add the seeds, dates, coconut chips and combine.

7. Divide into bowls and serve with pumpkin and cucumber.