Spiced Pumpkin & Chicken Goodness Bowl with Quinoa, Walnuts, Avo & Crispy Kale

Roast Pumpkin:

Preheat oven to 220°C. Cut pumpkin into 2 cm pieces, discarding seeds. Drizzle 1 Tbsp olive oil, cumin & smoked paprika, salt and pepper over pumpkin on a lined baking tray, coat well. Roast for 20-25 minutes total until golden and tender. You add the chicken after searing the skin in step 2.

Sear & Roast Chicken:

Heat a pan over medium-high heat. Pat chicken dry with paper towel, season with salt and pepper. Place chicken in hot pan, skin-side down. Cook until skin has browned and fat has rendered, about 5 minutes. Wipe out pan. Carefully add chicken to baking tray with pumpkin. Return to oven and roast until the chicken is cooked through, about 15-18 minutes.

Cook Quinoa:

Place quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Toast Walnuts & Cook Kale:

Add walnuts to a dry pan over medium heat. Toast, tossing, 3-4 minutes or until lightly golden. Remove from heat. Remove and discard kale stems, roughly tear leaves into chunks. Toss with 1 Tbsp olive oil and season. Spread on a lined baking tray. Add kale to the oven and bake until kale leaves are crisp on edges and slightly browned, about 10 minutes.

Make Vinaigrette:

Trim and finely chop chives. In a small bowl (or jar) combine Dijon mustard, apple cider vinegar and 2-3 Tbsp olive oil. Mix well. See tip.

You Plate It:

Add pepitas and cranberries to the cooked quinoa, mix through and adjust seasoning as necessary. Slice chicken as desired. Halve avocado, remove pit and thinly slice in the skin, scooping flesh out with a spoon. Divide roasted pumpkin, avo, quinoa, and chicken between bowls. Top with toasted walnuts and crispy kale. Drizzle vinaigrette over the top. Enjoy!