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Roasted Yellow Pumpkin & Kale Bowl

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: fedandfit


  • Yellow Pumpkin, peeled and cubed (3 cups)

  • Kale, de-stemmed and roughly chopped (2 heads)

  • Apple, peeled & cubed (1 pc)

  • Pomegranate Peeled (1/2 cup)

  • Walnuts, roasted (1/4 cup)

  • Olive Oil, (2 tbsp)

  • Sea Salt, to taste

  • Black Pepper, to taste

  • Dijon Apple Cider Vinaigrette

: available in Tall Tree Organic Subscription


Serves 2

  1. Pre Heat oven to 200C. Toss the cubed yellow pumpkin with 1 tbsp of olive oil and salt and pepper to taste and then line on baking sheet and roast in the oven for 20-30 minutes till tender and slightly golden.

  2. On a skillet heat the remaining oil and cook the kale for a minute till it starts to wilt adding salt and black pepper to taste and then place a lid on it and cook for another minute and then removing the lid cook for another minute stirring consistently.

  3. Toss the kale with the dijon acv vinaigrette and then to plate line the plate with the kale base and all the other ingredients and some more dijon vinaigrette and toss well.

  4. Serve and enjoy!

Order your Tall Tree organic produce by email, phone or here.

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