adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin and quinoa nourish bowl recipe
Pumpkin and quinoa nourish bowl recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
"Vibrant vegetarian salad with pumpkin, quinoa, cabbage, and egg - a delicious and nutritious meal for lunch or a light dinner option."
Ingredients:
  • 600g butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
  • 2.50 gm ground cumin
  • 20.00 ml apple cider vinegar
  • 7.20 gm honey
  • 1/4 small red cabbage, shredded
  • 250g green beans, trimmed
  • 21.00 gm fresh lemon juice
  • 18.20 gm extra virgin olive oil
  • 12.00 gm tahini
  • 300g (2 cups) cooked quinoa, warmed
  • 4 poached eggs
Instructions:
  • 1. Preheat your oven to 200C/180C fan forced and line a baking tray with baking paper. 2. Spread pumpkin in a single layer on the tray. 3. Sprinkle with cumin and lightly coat with oil spray. 4. Bake for 25 minutes or until pumpkin is golden and tender.
  • In a bowl, mix together vinegar, honey, and a generous pinch of salt. Add the cabbage, mix well, and let it pickle for 5 minutes. Cook the beans until tender by steaming, boiling, or microwaving. Drain the beans thoroughly before adding them to the dish.
  • Mix the lemon juice, oil, and tahini in a small bowl until creamy. Separate the quinoa, pumpkin, beans, and cabbage into serving bowls. Add a poached egg on top of each bowl, then finish by pouring the tahini dressing over to serve.

Similar Recipes