Spicy Pumpkin Roast

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The perfect one pan bake for an easy nutritious meal. The sauce adds a fresh cooling note to the spicy roast.

Serves 2

500g pumpkin, roughly sliced into medium wedges

80g M&S tender stem broccoli, halved lengthways (if thick stalks)

50g red onion, roughly sliced

5g/ 2 tspn cumin seeds

5g/ 2 tspn coriander powder

20ml rapeseed oil

10g pumpkin seeds

10g fresh chilli, sliced

Salt & pepper, to taste

For the sauce

10g fresh coriander (inc stalks)

10g fresh mint leaves

1-2 tbsp lemon juice

50g Skyr yoghurt

10g/ 2 cloves garlic

Salt & pepper, to taste

Per Serving: approx. 242 kcal, 10g protein, 13g fat, 30g carbohydrate

(Approximate values sourced from myfitnesspal.com)


  1. Pre-heat the oven to 200C fan. In a baking dish, lay out the pumpkin wedges. Sprinkle over the onion slices, cumin seeds, coriander powder and season. Drizzle over the oil and mix it all together so it’s all coated well. Par-bake in the oven for 20mins.

  2. Whilst that’s baking, blitz all the ingredients for the sauce in a small high speed blender. Set aside.

  3. When the pumpkin is ready, bring the tray out carefully. Lay the broccoli stalks over the wedges and drizzle a very small amount of oil over them to stop them burning. Sprinkle over the pumpkin seeds, fresh chilli and pop back in the oven to bake for another 10mins.

  4. To serve, divide the veg between plates and drizzle over that lovely sauce.

Whilst this is delicious on it’s own, you could add some meat or fish to roast with it. Just make sure to amend cooking time as necessary if you do.

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