Vegan spicy pumpkin bowl

Cooking time:

10 hours

Active time:

2 hours

Complexity:

Easy

Need to soak overnight

Irina

Recipe writer and our reader

Recipe from our reader Irina. "The plant-based protein-balanced vegan bowl is ideal for hearty breakfasts or light dinners."

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Recipe "Vegan Bowl with Spicy Pumpkin"

Ingredients, serves 8

White quinoa

300g

Chick-pea

200 g

Pumpkin

2 kg

Pink Himalayan salt

to taste

Olive oil

3 tbsp. l.

Sesame oil

3 tbsp. l.

Curry seasoning

to taste

Walnuts or cashews, pumpkin seeds

to taste

Step 1/5

Soak quinoa and chickpeas overnight or for 4-5 hours.

Step 2/5

In the morning, drain the water, rinse with running water and boil until tender. It is important not to digest quinoa. We cook quinoa for 10-15 minutes in salted water from the moment it boils over low heat. Boil chickpeas for 50 minutes from the moment of boiling without salt, then salt and keep on the stove for another 10 minutes. Carefully remove excess fluid.

Step 3/5

Peel and cut pumpkin into small cubes or slices and marinate in sesame oil with the addition of salt and spices.

Step 4/5

Spread the pumpkin on a baking sheet covered with parchment and bake for 10-15 minutes on convention mode. The oven is preheated to 190 C.

Step 5/5

We fill quinoa and chickpeas with oil, collect the bowl in a plate. You can add any nuts and seeds. Walnuts or pumpkin seeds are especially suitable. Done.

Breakfasts

Chick-pea