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Roasted pumpkin and cauliflower with molasses, hemp seeds and quinoa (v)

Easy, delicious, and can stand alone or pair with a protein-based side.
Serves 3.

Original post (with pictures) here.

1 butternut pumpkin
1 head of cauliflower
1 tbsp blackstrap molasses (or regular molasses, or maple syrup)
1 tbsp water
1/2 tbsp apple cider vinegar
1 tsp nutritional yeast
1 tsp hemp seeds

1/2 cup quinoa, uncooked

Nuts or seeds, extra, to serve (optional)


1. Preheat your oven to high (200'C) and cut the pumpkin and cauliflower into chunks. Place in a large oven-proof dish.
2. Combine the molasses, water, apple cider vinegar, nutritional yeast and hemp seeds in a jar of bowl, and whisk to combine. Pour over the vegetables. Roast in the oven for at least one hour, checking after 30 minutes.
3. About 15 minutes before the vegetables are ready, rinse your quinoa and then combine with 1 cup of water in a medium saucepan. Bring to the boil. Reduce to simmering, cover, and allow to cook for 10 - 15 minutes until fluffy.
4. Combine the vegetables and quinoa, and sprinkle with nuts or seeds before serving if desired.