Vegan Roasted Pumpkin Bowl (cozy fall recipe) 🍂🎃

I love roasting vegetables in the oven, it brings out so much more flavor! And there are almost no dishes to wash afterwards! It’s a win-win situation. For fall I obviously like pumpkin best. Roasting it gives it a soft, creamy consistency you won’t get otherwise. And for the dressing I use pumpkin seed oil which is key to this recipe!
recipe:

❁ ingredients:
1 small hokkaido pumpkin
1 small can of chickpeas
4 tbsp olive oil
1 tsp rosemary
1 tsp dried thyme
1 tsp sweet paprika
salt and pepper

dressing:
¼ cup soy yoghurt
2 tbsp pumpkin seed oil
1 tsp lemon juice
2 cloves of garlic
salt and pepper

fresh greens of your choice
vegan feta
spring onion
pumpkin seeds

❁ instructions:
Preheat your oven to 180°C/350°F. Chop up your Pumpkin. Make sure they are about the same size so that they cook evenly. Drain your can of chickpeas. Transfer everything onto a baking tray, add the olive oil and seasoning. Roast for 30 to 40 minutes. Stir halfway through. Meanwhile prepare the dressing. When the pumpkin and chickpeas are done let them cool a little then serve them over some fresh greens and add the dressing, feta and spring onion. Enjoy!
music:
Sleepy Fish, coa - Looking out the Bus Window https://chll.to/f04151e5

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