Roasted Pumpkin Seeds / Pepitas

Sometimes salads and sautéed or grilled vegetables are great on their own with just some extra-virgin olive oil and sea salt or my favorite, Herbamare. However, sometimes you just need a little more je ne sais quoi to make it more filling and satisfying. This is where pumpkin seeds can be a vital asset your vegan pantry.

Pumpkin seeds:

  • Are rich in omega-3 fatty acid, as well as zinc, calcium, and iron
  • Provide 1/2 daily recommended amount of magnesium
  • Contain tryptophan, a precursor for serotonin, which promotes a sense of well-being and regulates sleep
  • And much more!


Once highly valued by the Northern Native American tribes, who appreciated them for their nutritional and medicinal qualities, pumpkin seeds are original to the Americas. They are a popular ingredient in Mexican cuisine, in which they are referred to as “pepitas.”

Of all edible seeds, pumpkin seeds are the only ones that are alkalizing. Consuming alkalizing foods is important for maintaining a healthy pH level throughout one’s body.

When baked just enough to bring out their flavor, they can also be really tasty!

My favorite way to enjoy toasted pumpkin seeds is over my recipe for charred kale with lemon juice, olive oil, and sea salt – which in turn, is the perfect complement to baked potato rounds for an easy vegan dinner.

Sprinkled with sea salt or Herbamare, pumpkin seeds also make an excellent snack.


Raw pumpkin seeds


Preheat oven to 350

Spread pumpkin seeds evenly across a baking sheet

Optional: sprinkle with sea salt or Herbamare

Bake for 30 minutes or until slightly browned


Roasted Pumpkin Seeds

Delicious roasted pumpkin seeds – the perfect satisfying topping for vegetable!

  • Raw organic pumpkin seeds (I usually bake a few handfuls at a time)

Preheat oven to 350.

Spread pumpkin seeds evenly across a baking sheet.

Optional: sprinkle with sea salt or Herbamare.

Bake for 30 minutes or until slightly roasted.

  • Cook time: 30 minutes
  • Total time: 30 minutes

Sautéed Kale with Lemon Juice, Olive Oil, and Sea Salt

Sautéed kale cooked with extra virgin olive oil, lemon juice, and sea salt. Makes the perfect side or light dinner.

Yields: Serves 2 people as a large side; 3 or 4 people as a smaller side

  • About 8-10 stalks curly kale, washed with stems removed, and ripped into bite-sized shreds
  • 2 tbsp extra virgin olive oil
  • 1/2 lemon or approximately 1 tbsp lemon juice
  • A few pinches of Herbamare or sea salt. If using sea salt, add a few pinches of all-purpose seasoning

Heat the 2 tbsp of extra virgin olive oil in a skillet over medium-high heat and add the kale.

Flip the kale over with a spatula every 30 seconds, so that the sides are charred but not overly burned.

Continue in this fashion for a few minutes, adding the lemon juice and pinches of Herbamare or sea salt and seasoning as you go.

The precise point at which to stop cooking is a bit tricky – it should be cooked enough so that the sides are slightly crispy, and that it has a fragrant, enticing smell, but before the kale has given up all of it’s liquid and become completely wilted and withered.

When you’ve determined that the kale is ready, immediately transfer the kale to a plate from the pan so that it doesn’t continue to cook while the pan is still piping hot.

Serve and enjoy!

  • Preparation time: 5 minutes
  • Cook time: 5 minutes
  • Total time: 10 minutes