Customisable recipes for your personal preferences●Choose your diet, exclusions and measurements●TooGut remembers what works for you●

VeganDairy freeTooGut original

Roast Pumpkin & Crispy Chickpea Bowl

Name: Roast Pumpkin & Crispy Chickpea Bowl
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 800 g Kent pumpkin, cut into wedges; 400 g can canned chickpeas, drained and dried; 2 tbsp extra virgin olive oil; 1 tsp smoked paprika; 1 clove garlic, finely grated; 120 g mixed leafy greens; 400 g cooked quinoa; 3 tbsp hulled tahini; 2 tbsp lemon juice; 0.25 cup toasted pepitas

Caramelised pumpkin, crisp chickpeas, greens and a sharp tahini dressing. A colourful plant-based bowl with plenty of texture and easy make-ahead components.

Prep15 mins

Cook25 mins

Serves4

DifficultyEasy

Start cooking ↓

Roast pumpkin and crispy chickpea bowl with greens and tahini dressing — **TooGut pick**Flexible, practical, genuinely delicious.

The trick is space on the tray: when pumpkin and chickpeas can actually roast, their edges become crisp and deeply savoury. Everything else is fresh, bright and fast.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves4

Roast tray

800 gKent pumpkin, cut into wedges
400 g cancanned chickpeas, drained and dried
2 tbspextra virgin olive oil
1 tspsmoked paprika
1 clovegarlic, finely grated

To assemble

120 gmixed leafy greens
400 gcooked quinoa
3 tbsphulled tahini
2 tbsplemon juice
¼ cuptoasted pepitas

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Heat the oven

Heat the oven to 220°C. Place two large trays in the oven so they start hot.

Season everything

Toss the pumpkin with half the oil and salt. Toss the dried chickpeas with remaining oil, paprika, garlic and salt.

Roast until crisp

Spread pumpkin and chickpeas over separate hot trays. Roast for 22 to 28 minutes, turning once, until the pumpkin is caramelised and chickpeas are crisp.

Whisk the dressing

Whisk tahini and lemon juice. Add cold water a spoonful at a time until creamy and pourable, then season.

Build with contrast

Layer quinoa and greens in bowls. Add hot pumpkin and chickpeas, spoon over dressing and finish with pepitas.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,120 kJ

Protein17 g

Carbohydrate66 g

Fibre14 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Two large oven trays
✓ Mixing bowl
✓ Small whisk
✓ Sharp knife