Quinoa Bowl

Ingredients for 4 servings:

• 1 can chickpeas, drained
• ½ tsp dried chili flakes, more to taste
• 1 tsp salt
• 1 small beetroot (small to medium)
• 2 carrots
• ½ Hokkaido pumpkin(s), diced
• 1 tsp cinnamon
• 1 tsp salt
• 1 tbsp rapeseed oil
• 1 tbsp lemon juice
• some water
• 100 g quinoa, uncooked
• 1 avocado(s)
• 50 g mixed nuts
• 1 tsp salt
• ½ tsp sugar
• 1 tsp rapeseed oil
• 200 g soy yogurt (yogurt alternative)
• 1 tsp red curry paste
• 1 tbsp rapeseed oil
• 1 tbsp lemon juice
• 1 tbsp rice syrup, agave or date syrup
• Salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

vegan

Cook the quinoa according to the package instructions. Mix the chickpeas with chili flakes and salt and bake in the oven at 180°C (top/bottom heat) for 20 minutes. In the meantime, grate the carrots and beetroot. Remove the seeds from the Hokkaido pumpkin, cut into pieces, and mix with salt, rapeseed oil, lemon juice, 1-2 tablespoons of water, and cinnamon. Cook the pumpkin for 15 minutes at 180°C (top/bottom heat). Chop the nuts and roast them in a pan with salt, sugar, and a little rapeseed oil. Prepare the dressing from the yogurt and the remaining ingredients. Harissa or wasabi would work as an alternative to the curry paste, but season carefully. To serve, first place the quinoa on a plate or in a bowl. Slice the avocado fresh, otherwise it will turn brown. Then arrange the fruit and vegetables in small piles, side by side, on top. Pour the dressing over the pumpkin and top with the roasted nuts. Fresh herbs will definitely pimp up the dish, just try it.