Roast vegetable bowl with pumpkin, chickpeas and tahini dressing
Roasted Hokkaido pumpkin and crispy chickpeas on quinoa and kale, brought together by a creamy tahini and lemon dressing.
Prep15 min
Total45 min
Servings2
Protein per servingapprox. 26 g
Ingredients
serves 2
400 g Hokkaido pumpkin
1 tin chickpeas (240 g drained)
1 red onion
2 tbsp olive oil
1 tsp paprika
½ tsp ground cumin
100 g quinoa
100 g kale or baby spinach
2 tbsp tahini
Juice of half a lemon
1 tsp maple syrup
2 tbsp pumpkin seeds
Salt
Method
Preheat the oven to 200 °C (top and bottom heat). Wash and deseed the pumpkin and cut it into 2 cm cubes, skin on. Cut the onion into wedges.
Rinse the chickpeas and pat them dry. Toss the pumpkin, onion and chickpeas with oil, paprika, cumin and salt and roast on a lined baking tray for 25 to 30 minutes. Turn halfway through.
Rinse the quinoa in a sieve with hot water, bring to the boil with 200 ml water and a pinch of salt and simmer covered for 15 minutes. Remove from the heat and leave to stand for 5 minutes.
Strip the kale from the tough stalks, chop finely and massage with your hands for 1 minute with a pinch of salt and a few drops of lemon juice. This makes it more tender.
For the dressing, stir together the tahini, lemon juice and maple syrup and gradually stir in 3 to 4 tbsp water until creamy. Season with salt.
Arrange the quinoa, kale and roast vegetables in bowls, drizzle with the dressing and sprinkle with pumpkin seeds.
The protein figure is a rough estimate based on average values for the ingredients. To find out how much protein you need per day, use theProtein calculator.
Tips
You can eat the skin of Hokkaido pumpkin, so there is no need to peel it.
Instead of pumpkin, sweet potato, beetroot or parsnips work well.
