Roast pumpkin and spiced beef bowl
This Roast Pumpkin and Spiced Beef Bowl features tender roasted pumpkin, spiced ground beef, and fresh greens, all tossed together for a nutritious meal. It combines earthy flavours with aromatic spices for a satisfying dish.
Cook time 30 min
Prep time 0 min
Ingredients:
4 cups pumpkin1 tsp chili powder
18 oz ground beef (80/20%)
2 garlic cloves
2 tsp ground cumin
1 tsp dried coriander
1 tsp paprika
1/2 cup green beans
3 cups spinach
1/2 cup spearmint
1/2 cup coriander leaves
2 tbsp dried cranberries
Roast pumpkin and spiced beef bowl is a delightful combination of savory and sweet flavors, perfect for a nutritious and satisfying meal. This recipe is packed with wholesome ingredients like pumpkin, green beans, spinach, and ground beef, and it's flavored with a wonderful blend of spices and herbs.
Instructions:
- Place the diced pumpkin on a baking sheet.
- Drizzle with a bit of olive oil, then sprinkle with the chili powder.
- Toss to evenly coat the pumpkin, then spread them out in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until the pumpkin is tender and slightly caramelized, stirring halfway through.
- Heat a large skillet over medium-high heat.
- Add the ground beef and cook, breaking it up with a spoon, until it begins to brown.
- Add the minced garlic, ground cumin, dried coriander, and paprika to the beef. Stir to combine well.
- Continue to cook until the beef is fully browned and the spices are fragrant.
- While the beef is cooking, bring a small pot of water to a boil.
- Blanch the green beans by adding them to the boiling water for about 2-3 minutes until they are bright green and just tender.
- Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the roasted pumpkin, cooked spiced beef, blanched green beans, chopped spinach, spearmint, coriander leaves, and dried cranberries.
- Toss gently to combine everything well.
- Taste and adjust seasoning if needed.
- Divide the mixture among serving bowls.
- Optionally, you can garnish with additional fresh herbs or a squeeze of lemon juice for an extra burst of freshness.
This Roast Pumpkin and Spiced Beef Bowl not only pleases your taste buds but also provides a hearty and healthy meal option. The combination of roasted pumpkin, spiced beef, and fresh greens is delightful and nourishing. Enjoy this dish as a fulfilling dinner or a festive lunch option.
Roast pumpkin and spiced beef bowl FAQ:
Roast the diced pumpkin in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until it's tender and slightly caramelized. Stir halfway through for even cooking.
Cook the ground beef in a skillet over medium-high heat until it's fully browned and no longer pink. This usually takes about 8-10 minutes. Make sure to break it apart with a spoon while cooking.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing the dish for up to 3 months.
You can substitute dried cranberries with raisins, chopped dates, or even fresh pomegranate seeds for a similar sweet-tart flavor.
Besides green beans and spinach, you can use zucchini, kale, or bell peppers. Just ensure the cooking times are adjusted as needed to achieve desired tenderness.
Cooking Tips:
- For a more intense flavor, marinate the ground beef with the spices for an hour before cooking.
- Make sure to evenly coat the pumpkin in chili powder before roasting to ensure a balanced flavor.
- To retain the bright green color and nutrients of the green beans, blanch them in boiling water for 2-3 minutes and then immediately transfer them to ice-cold water before cooking.
- If you prefer a vegetarian version, substitute the ground beef with a plant-based meat alternative or chickpeas.
- Add a sprinkle of feta cheese on top of the bowl for an extra layer of flavor and creaminess.
Nutrition Facts
4 ServingsCalories 410kcal
Protein 24g
Carbohydrates 20g
Fiber 3.39g
Sugar 10g
Fat 27g
More recipes
Vegan roasted red pepper pasta with onion, garlic and spices
Creamy vegan roasted red pepper pasta with garlic and onions.
27 Jan 2026Watercress salad with lemon & mustard dressing
A refreshing watercress salad with lemon and mustard dressing.
24 Jan 2026