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Pumpkin Tahini Bowl with Micro Kale Mix

Thanksgiving is upon us! It doesn't matter how small your gathering will be or how different this year's celebration will look; the real question is, what will you do to make it memorable?

While you ponder that thought and make final adjustments to your Thanksgiving checklist, be sure to pick up some BrightFresh Microgreens at your local Sprouts Farmers Market, Albertsons, Rouses Markets or Safeway stores. And remember, every amazing entree needs a gorgeous side! Maybe yours is warm soup, cozy potatoes, or perhaps, our very own Pumpkin Tahini Bowl!

One reason to love this dish is that it gives you the opportunity to be memorable - and your guests will be so thankful! This bowl is a beautiful alternative to a plain salad (especially if you serve it in this seasonally-amazing pumpkin bowl)! We chose our Micro Kale Mix, a hearty combination of different kale varieties that are less bitter and slightly sweeter than the mature version. With magenta's, greens, and even blues, these tiny micros make a macro punch, with dense nutrients in each bite. Plus, being kale, it holds its texture and crunch!

Pumpkin is another delicious and nutritious veggie that we should eat more of. You might even be inspired to eat OUT of one. If that's the case, read below for directions on how to carve a 'pumpkin bowl". Now scroll down for the FULL VIDEO!

Servings: 4


  • 4 cups Pumpkin flesh, cubed (2nd option: buy pre-cut pumpkin cubes)

  • 1 teaspoon olive oil

  • 1 teaspoon Tandoori Indian spice

  • salt/pepper

  • 2/3 cup couscous 

  • 2 cups spinach leaves

  • 2 cups Micro Kale Mix microgreens

  • 2 cups chickpeas (drained and rinsed, if canned) 

  • sesame seeds (white & black) for topping 

  • ½ cup Pepitas (pumpkin seeds), for topping

  • Tahini Lemon Dressing (we used Annie’s Goddess blend)


  1. Preheat the oven to 450 degrees. Toss pumpkin cubes with oil and Tandoori seasoning, then place in a single layer on a foil-lined baking sheet. Roast until tender and crispy, about 35-40 minutes. ( If you're cutting your own pumpkin cubes, keep scrolling for directions.)**

  2. While the pumpkin is roasting, cook your Cous Cous: Follow package directions. Here we bring 1 1/4 cup water to a boil. Add the couscous, cover and remove from heat. Let stand 5 minutes, then fluff. Add salt & pepper and a spritz of lemon juice.

  3. Gather your spinach, garbanzo beans, roasted pumpkin, couscous and Micro Kale Mix. Create your Bowl by putting portions of each in your bowl. NOTE: we used a pumpkin shell as the bowl! See directions below on how to do that.**

  4. Drizzle with Tahini Lemon dressing (ours was a little thick so we added a tsp. of lemon and a tbsp. of water to thin the dressing).

  5. Garnish with pepitas, sesame seeds and top with Micro Kale Mix. Enjoy!

Here's how to safely carve a pumpkin:

  1. Whatever size your pumpkin, envision 2/3 of it for the bowl and 1/3 as the top. If you want, draw a line to mark where you want to cut.

  2. Holding pumpkin with opposite hand, slice off the top (following the marker line). 

  3. Scoop out seeds and stringy goo. (Idea: keep pumpkin seeds for baking OR dry for re-planting!) You can use a regular spoon to scrape the inner surface. You may need to widen the opening so it is shaped more like a bowl, but this depends on the size of the pumpkin.

  4. Roast your Bowl: You need to dry the pumpkin, so roast it for 15 minutes at 400 degrees, or place it out in the sun for an hour (if you weather allows!). For most of us, it’s straight to the oven! Plus, a little bronzing is quite beautiful and will add to your dish presentation.

How to Safely Carve a Pumpkin into Cubes for roasting:

  1. Place a towel underneath your pumpkin for better leverage and safety since pumpkins are uneven and may slip!

  2. Using a large knife, carefully cut off both ends of your pumpkin. 

  3. Take a potato or carrot peeler and begin peeling the skin away.

  4. Cut the pumpkin in half. Scrape out seeds and goo with a scoop or large spoon (as above, harvest the seeds if you wish to cook or re-plant them).

  5. Place pumpkin halve upside down and cut long-wise into strips. Next, cut strips into small bite-size cubes. Repeat for 2nd half.

  6. Toss cubed pieces with oil and seasonings and continue recipe directions from Step 2.


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