Pumpkin & Quinoa Nourish Bowl
Recipe: #36283
January 13, 2021
Categories: Salads, Eggs, Quinoa, Pumpkin, Oven Bake, Vegetarian, Vegetarian Dinner, more
"From our weekday newspaper The West Australian."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
