Roast pumpkin and quinoa Buddha bowl with maple tahini dressing
Roast pumpkin and quinoa Buddha bowl with maple tahini dressing Cook time: 30 minutes single, couple, family Ingredient Pumpkin 1/2 Broccoli 2 Red quinoa 1 bag Cucumber 1 Lemon 1 Avocado 2 Parsley Maple tahini dressing Seed and nut mix Preheat the oven to 180 degrees Celsius. Peel the pumpkin using a sharp knife. Cut into 5 cm squares, toss with a drizzle of oil and season with salt. Lay out on a tray and place into the oven for 20 minutes, or until golden brown. Turn at the halfway point. Cut the broccoli into long florets, toss with salt and oil, then when the pumpkin has 8 minutes to go, lay on the oven tray. Bring a medium saucepan of salted water to boil. Add the quinoa, reduce to a simmer, and cook for 15 minutes, or until quinoa has “sprouted.” Once cooked, strain and keep warm. Slice the cucumber in half, then cut into half mo...