Autumnal veggie bowl with pumpkin

Ingredients for 2 servings:

• 4 onions
• 2 bell peppers
• ½ pumpkin(s)
• 2 tbsp Thai curry paste, red
• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• 260 g chickpeas, cooked
• 1 tsp pepper
• 1 tsp cumin powder
• ½ tsp salt
• 100 ml rapeseed oil or grape seed oil
• 50 ml water
• 4 tbsp miso paste, light
• 2 tbsp lemon juice
• 1 tbsp tahini
• 4 garlic cloves
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegan, with a fresh miso-tahini dressing

Prepare 4 bowls for the vegetables, as they will be seasoned separately and placed on the baking sheet separately. Cut the bell peppers into strips, slice the onions into wedges, and dice the pumpkin. Combine the curry paste, vinegar, and oil, divide between the bowls, and mix well. Place the vegetables in single rows on the baking sheet and bake at 200 degrees Celsius for 30-40 minutes, or until tender. In the meantime, rinse and drain the chickpeas. Fry them in vegetable oil in a small pan. Just before the end, add the spices and mix well. Combine the dressing ingredients in a blender and season to taste with salt and pepper. When everything is ready, arrange the vegetables in bowls and serve with rice, quinoa, or bread. Serve with the miso sauce.