Jump to Recipe Print Recipe

Broccoli Pumpkin Bowl

Portions:2
Share on Facebook Print Recipe

Ingredients

  • 150 g buckwheat
  • 1 carrot
  • Vegetable broth
  • 250 g pumpkin
  • ½ red onion
  • 2 ½ tbsp olive oil
  • Salt pepper, chili powder
  • 400 g broccoli
  • 10 g mixed herbs
  • 2 tablespoons cashews
  • 20 g of green olives
  • 2 tablespoons capers
  • ¼ lemon squeezed
  • 2 tablespoons miso paste
  • ¾ teaspoon honey

Instructions

  • Wash buckwheat and simmer in 325 ml stock for 20-25 minutes.
  • Peel and dice the carrots and add to the buckwheat for 10 minutes.
  • Peel the pumpkin and cut into 1.
  • 5 cm cubes.
  • Peel the onion and cut into thin rings.
  • Heat 2 tablespoons of oil in a pan, fry the onion rings until translucent, add the pumpkin and fry for 5 minutes.
  • Deglaze with 50 ml of stock & cover and simmer for 12–15 minutes.
  • Clean the broccoli, cut into florets and cook for 5 minutes until al dente.
  • Wash the herbs, shake dry and pick off the leaves.
  • Chop roughly the cashew nuts, olives and capers.
  • Mix the lemon juice with salt, pepper, 5–6 tablespoons stock, miso paste, chili powder, honey and ½ tablespoons oil.
  • Place the broccoli and pumpkin on the buckwheat, drizzle with the dressing and sprinkle with the herbs and cashew mix.
————————————————————————————————–
Course Bowls
Diets Vegetarian