Pumpkin Seeds Breakfast Easy

Pumpkin Seed Salad Bowl

A crunchy, protein-packed salad crowned with toasted pepitas and a light lemon dressing. This is the weight loss pumpkin seeds bowl that proves healthy eating never has to feel like a compromise.

Introduction

When you are eating light but still want a meal that satisfies, a pumpkin seeds salad bowl is the answer. Pepitas quietly do the heavy lifting here, adding close to 30g of protein per 100g, the highest of any common seed, so a bowl of crunchy vegetables becomes a genuinely filling, high protein meal. Lightly toasted, their nutty and savoury flavour lifts everything from cucumber and tomato to sprouts and greens. This is one of the best weight loss pumpkin seeds recipes in the guide: it is low in refined carbs, rich in fibre, zinc and magnesium, and comes together in about 20 minutes. A fresh, wholesome bowl that keeps you full without weighing you down.

Ingredients

3 tablespoons raw green pumpkin seeds (pepitas)
1 cup boiled moong sprouts
1 cucumber, diced
1 tomato, deseeded and diced
1/2 cup boiled chana or rajma
1 small carrot, grated
Handful of chopped lettuce or spinach
1/4 cup pomegranate seeds
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon roasted cumin powder (bhuna jeera)
Salt and black pepper to taste
2 tablespoons fresh coriander or mint

How to make it

Step 1

Dry toast the pumpkin seeds in a pan on low flame for 3 to 4 minutes until they puff and smell nutty, then set aside to cool. This step is what makes the pepitas crunchy and flavourful in the finished bowl.

Step 2

In a large bowl, combine the sprouts, cucumber, tomato, boiled chana, grated carrot, greens and pomegranate. In a small jar, whisk together the olive oil, lemon juice, roasted cumin, salt and black pepper into a light dressing.

Step 3

Pour the dressing over the salad and toss gently to coat. Scatter the toasted pumpkin seeds and fresh herbs on top just before serving so they stay crisp.