Pumpkin & Quinoa Nourish Bowl

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (624.4 g)
  • Calories 1662.6
  • Total Fat - 154.1 g
  • Saturated Fat - 86.6 g
  • Cholesterol - 1237 mg
  • Sodium - 1656.7 mg
  • Total Carbohydrate - 29.3 g
  • Dietary Fiber - 4.6 g
  • Sugars - 5.6 g
  • Protein - 44.5 g
  • Calcium - 278.5 mg
  • Iron - 6.8 mg
  • Vitamin C - 9.1 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 200C/180C fan forced.

Step 2

Line a baking tray with baking paper and arrange pumpkin in a single layer on prepared tray and then sprinkle with cumin and lightly spray with oil and bake for 25 minutes or until golden and tender.

Step 3

Meanwhile, combine the vinegar, honey and a large pinch of salt in a bowl and add the cabbage and stir to combine and then set aside for 5 minutes to pickle.

Step 4

Steam, boil or microwave the beans until tender and drain well.

Step 5

Combine the lemon juice, oil and tahini in a small bowl until smooth or alternatively put ingredients into a jar and screw on lid and shake to combine.

Step 6

Divide the quinoa, pumpkin, beans and cabbage among serving bowls and top each with a poached egg then drizzle over the tahini dressing to serve.

Tips & Variations


No special items needed.

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