Curried Pepitas | Caribbean-Inspired Vegan Bento Box Meal Prep
Prep time
Cook time
Total time
Store in a jar in your pantry to keep fresh and crunchy.
Serves: 2 cups
  • 2 cups raw pumpkin seeds
  • 1 tbsp coconut oil or other oil
  • 1 tsp salt
  • 1 tsp curry powder
  1. Preheat oven to 350°, and line a baking sheet with parchment paper.
  2. In a bowl, pour the coconut oil over the pumpkin seeds. Stir thoroughly.
  3. Add the salt and curry powder, and stir again.
  4. Spread the pumpkin seeds over the baking sheet in an even layer.
  5. Roast for 8 minutes. The seeds should be fragrant and turn golden brown.
  6. Allow them to cool completely before eating and serving.
Recipe by Sweet Potato Soul by Jenné Claiborne at