Pumpkin Quinoa Buddha Bowl with Curried Beetroot
This Pumpkin Quinoa Buddha Bowl with Curried Beetroot is the perfect choice for those seeking a delicious, healthy, and nutritious vegan meal. Quinoa is a complete protein source, roasted pumpkin adds natural sweetness, while the curried roasted beetroot provides a rich and deep flavor profile. Black sesame seeds add a crunchy texture, and coconut milk silkily embraces the flavors. This dish is not only nutritious but also visually stunning, making it an excellent choice for a casual weekday meal or a special occasion.
Ingredients for this recipe
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Preparation Steps
1
Rinse the quinoa thoroughly, then cook it in twice the amount of water for about 15 minutes. Once cooked, let it rest for 5 minutes, then fluff with a fork.
2
Peel and dice the pumpkin, then roast at 350°F (180°C) for 20 minutes, or until tender.
3
Peel the beetroot and slice it thinly. Roast at 350°F (180°C) for 20 minutes, or until slightly caramelized.
4
Heat the olive oil in a skillet over medium heat. Sauté the onion until translucent. Add the garlic and ginger, and stir to combine.
5
Sprinkle in the curry powder and turmeric, then add the coconut milk. Stir well and simmer for 10 minutes.
6
Add the freshly squeezed lime juice to the quinoa, then gently fold in the roasted pumpkin and beetroot.
7
To serve, place the quinoa in a deep bowl, then arrange the roasted curried beetroot and pumpkin on top. Sprinkle with black sesame seeds and fresh cilantro.
8
Serve immediately and enjoy this flavorful, nutritious, and colorful Buddha bowl!
