snack

Roasted Pepitas with Lime, Sea Salt, and Aleppo Pepper

Name: Roasted Pepitas with Lime, Sea Salt, and Aleppo Pepper
Ingredients: 89.4 g Raw pumpkin seeds (pepitas); 20.9 g Sweet potato, finely diced and roasted; 1.4 tbsp (15 ml) Fresh lime juice; 69.9 g Cooked Quinoa (as base for crunch)

Nutrition

202

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(4)

Raw pumpkin seeds (pepitas)89.4 g

Sweet potato, finely diced and roasted20.9 g

Fresh lime juice1.4 tbsp (15 ml)

Cooked Quinoa (as base for crunch)69.9 g

Instructions

Preheat your oven to 375 deg F (190 deg C). Toss the finely diced sweet potato cubes with a pinch of salt and spread them in a single layer on a parchment-lined baking sheet. Roast for 15-20 minutes until tender and slightly caramelized at the edges.

In a small dry skillet over medium heat, toast the pepitas. Shake the pan constantly until the seeds begin to pop and turn a deep, fragrant forest green, about 3-4 minutes. Immediately remove from heat.

In a small mixing bowl, combine the crispy sweet potato cubes, toasted pepitas, and the cooked quinoa. Drizzle with the fresh lime juice and a pinch of Aleppo pepper for a subtle, smoky heat that isn't overpowering. Toss gently until everything is evenly coated and bright with citrus. Serve immediately while the pepitas are still warm and crunchy.