Place the diced pumpkin, diced parsnip and sliced red onions onto a baking sheet lined with baking parchment. Spray with a little extra virgin olive oil if liked. Season with salt and pepper. Bake for 20 – 30 minutes until cooked through and starting to brown.
Meanwhile put the bulgur wheat into a saucepan with double the volume of water, and a little salt. Bring to the boil, then lower the heat, cover and simmer gently until all the water has evaporated. Take off the heat and leave to rest for 5 minutes before carefully fluffing up with a fork.
Stir-fry the spinach in a non-stick pan over a medium heat until wilted. You should not need any additional liquid, as the spinach will give off water as it cooks.
Assemble the bulgur wheat, baked root vegetables and spinach leaves in warmed bowls. Drizzle with flaxseed oil if liked.
Optional extras:
Substitute the bulgur wheat for quinoa for a gluten-free version
Delicious topped with mixed seeds, dried cranberries, or chopped parsley or all 3!
Use any mix of root vegetables – e.g. carrots, butternut squash, celeriac, beetroot.
Swap the spinach for your favourite greens, swiss chard, cavolo nero, or kale for example.
