Autumn Harvest Bowl

Name: Autumn Harvest Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 150 g quinoa; 300 ml vegetable stock; 500 g hokkaido pumpkin; 250 g cooked beetroot; 1 piece apple; 60 g tahini; 1 piece lemon (juice); 20 ml maple syrup; 30 ml olive oil; 30 g pumpkin seeds; 40 g rocket; 1 pinch salt; 1 pinch pepper

The autumn answer to the Buddha bowl: nutty quinoa with roasted squash, beetroot and apple, brought together by a creamy tahini dressing. Ideal for prepping ahead for the week..

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Cook time

50 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

485 kcal

Calories

16 g

Protein

20 g

Fat

60 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.95 · ~€1.00/serving

Instructions

1
Rinse the quinoa in a sieve, bring it to a boil with the vegetable stock, then cover and simmer over low heat until the liquid is absorbed; leave to steam through.
2
Heat the oven to 200 °C. Cut the pumpkin into wedges, toss with the olive oil, salt and pepper and roast on a tray until golden brown.
3
For the dressing, whisk the tahini with the lemon juice, maple syrup and a little warm water until smooth and pourable.
4
Cut the beetroot and apple into bite-sized wedges. Toast the pumpkin seeds in a dry pan until fragrant.
5
Divide the quinoa between four bowls, arrange the pumpkin, beetroot, apple and rocket on top, drizzle with the tahini dressing and scatter over the pumpkin seeds.