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 moons.
Cut the avocado in half and remove the stone. Scoop out the flesh and slice. Squeeze over some lemon juice and sprinkle with salt.
Remove the parsley leaves from the stalk and roughly chop.
Squeeze the remaining lemon juice over the roasted broccoli.


Spoon the quinoa into one side of a bowl, assemble pumpkin, broccoli, avocado and cucumber around the outside. Drizzle over with maple tahini dressing, top with seed and nut mix, then garnish with parsley.


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