Autumn bowl with pumpkin, kale and caramelized onions

Ingredients for 2 servings:

• 1 kg Hokkaido pumpkin(s)
• 125 g bulgur
• 250 ml salt water
• 4 handfuls of kale, chopped
• 4 tbsp salad seed mix
• 2 tbsp vegetable oil
• 1 tbsp butter-flavored vegetable margarine
• 1 tbsp raw cane sugar
• 4 onions
• ½ tsp cayenne pepper
• salt and pepper
• vegetable oil
• 1 tbsp chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan, rich in vitamins and without soy

Preheat the oven to 200°C (top/bottom heat). Wash the pumpkin and dice it, including the skin. Place it in a bowl and toss with vegetable oil, chili powder, and a little salt and pepper. Line a baking sheet with parchment paper and arrange the pumpkin cubes on top. Bake in the oven for 30-35 minutes, until the pumpkin is browning around the edges. Peel, halve, and slice the onions. Heat vegetable oil in a medium-sized pan and sauté the onions over medium heat until translucent. When they are soft, increase the heat and continue to fry the onions until browned. Stir in the raw cane sugar and let it caramelize. Then set the onions aside. Bring salted water to a boil and simmer the bulgur wheat for 10 minutes over low heat. Stir in the plant-based butter and set the bulgur wheat aside. Heat oil in a medium-sized pan. Add the kale and a pinch of salt and cook over medium heat until the cabbage is shrunken and cooked through, but still firm to the bite. Toast the salad seed mix in a small pan without oil. Set both aside. Distribute the bulgur, pumpkin, kale, and onions evenly in the bowl. Finally, pour the salad seed mix over the kale. Tip: Depending on your taste, you can also use other types of pumpkin. The bulgur can also easily be substituted for rice, couscous, or other grains.