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Roasted Pumpkin with Rocket and Orange Cranberry Sauce

Roasted Pumpkin with Rocket and Orange Cranberry Sauce

Seriously, how good does our roasted pumpkin with rocket and orange cranberry sauce look? Too good to be true – only, it is true! Fresh, tasty, and full of nutrients, this meal is going to leave you begging for more. 

I really enjoy making new recipes. It gives me the chance to experiment, all while helping you all to continue your journey through life as a vegan in an easier way. Plus, it also means I get to try all the dishes I come up with and well, I really love food. This has to be one of the greater perks of my job. 

Our roasted pumpkin with rocket and orange cranberry sauce was brought into this world with deepest desire for something very different. I had 3 things in mind when creating this one – be substantial, be filling, and take our taste buds on a rollercoaster ride. I’m pretty sure we covered all of this and more, so let’s take a closer look at why you need to cook this recipe. 

Bake, blend, and serve – that’s how easy it is to make this dish for either lunch or dinner. All you will need is 10 ingredients and 30 minutes, making it easy to whip up just before dinner needs to be on the table. 

We start off with our baking, using pumpkin, onion, orange, and olive oil. From these ingredients, we are offered a variety of nutrients, including but not limited to, vitamin E, vitamin B6, iron, magnesium, folate, vitamin C, dietary fibre, calcium, and potassium. 

We then blend up some cranberries and orange for the sauce. Other than providing us with additional vitamin C and dietary fibre, we also get vitamin E, vitamin K, copper, vitamin A, and antioxidants. 

With all of this, as well as amazing taste, it’s hard to say no! 

Roasted pumpkin with rocket and orange cranberry sauce is the perfect dish for either lunch or dinner (or both) because it’s:

  • Easy to make! 
  • Tasty.
  • Great to share with the family.
  • A great source of dietary fibre – 16g per serve. 

If you wish to store any left overs, place your cooked ingredients into an airtight container and place it in the fridge. I would personally recommend keeping your sauce in a separate container and pouring it over your meal once you reheat it for the best results and taste. 

One thing I really like about this recipe is the ability to change it up with my salads. Please feel free to toss on your favourite leafy greens or any type of salad. And please share your ideas with us! We love to see what you come up with. And there we have, enjoy my friends! 

Liked this recipe? Why not head over and check out our Pumpkin, Broccoli, Avocado, Mushroom and Buckwheat Bowl for another great lunch or dinner idea.

Ingredients
7
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Olives

Ingredients

For the roasted fruit and vegetable

For the sauce

  • 12 cup frozen cranberries
  • 1 orange (juiced)

For the topping

  • 12 tsp black pepper (crushed)
  • 2 cups rocket (washed)
  • 12 tsp sea salt
  • 12 cup walnut halves (roasted)

For the fruit and vegetable

  • 1 tsp olive oil
  • 1 medium onion (chopped)
  • 1 orange (chopped into 2 inch thick pieces)
  • 20 oz pumpkin (chopped into 2 inch thick pieces)

Directions

  1. Preheat the oven to 440 F (225 degrees).
  2. Mix the fruit and vegetables with the olive oil and spread it on a backing sheet covered with baking paper, and roast them for about 15-20 min.
  3. For the sauce use an immersion blender and blend until you get a smooth mixture.
  4. For serving place the roasted fruit and vegetables on a plate and sprinkle with the sauce and the topping.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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