Recipes in the world of Flavilo

Roasted pumpkin and quinoa Buddha bowl with fresh vegetables

Roasted Pumpkin and Quinoa Buddha Bowl

The Roasted Pumpkin and Quinoa Buddha Bowl is a truly special dish, full of colorful, fresh, and nutritious ingredients. The natural sweetness of the roasted pumpkin blends harmoniously with the quinoa and chickpeas, while the spinach and avocado add a touch of freshness to the dish. This recipe is easy to prepare and is a perfect choice for a healthy dinner or lunch.

Prep Time 15 min
Preparation 30 min
Total 45 min
380 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 400 g Pumpkin
⭕ 200 g Quinoa
⭕ 150 g Cooked Chickpeas
⭕ 100 g Fresh Spinach
⭕ 1 Avocado
⭕ 3 tbsp Olive Oil
⭕ 2 cloves Garlic (minced)
⭕ 2 tbsp Lemon Juice
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 2 tbsp Sesame Seeds
⭕ 0.5 tsp Red Pepper Flakes

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    Preparation Steps

    1

    Preheat oven to 400°F (200°C). Peel the pumpkin, dice it into cubes, and place it on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and red pepper flakes. Roast for 25-30 minutes, or until golden brown and tender.

    2

    Meanwhile, cook the quinoa according to package directions, then let it cool.

    3

    Peel, pit, and thinly slice the avocado. Wash and dry the spinach.

    4

    In a small bowl, combine the cooked chickpeas with the minced garlic, 1 tablespoon of olive oil, salt, and pepper.

    5

    In a large bowl or several smaller bowls, layer the quinoa, roasted pumpkin, chickpeas, spinach, and avocado.

    6

    Drizzle with lemon juice and sprinkle with sesame seeds. Serve immediately.