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🍽️ Hawaiian Poke Bowl with Quinoa, Pumpkin, Avocado, Cucumber and Creamy Peanut-Coriander-Ginger Dip

575 kcal · 30 min · 4 servings

Ingredients

• Quinoa 300 g
• Salt Pinch
• Cilantro, fresh 30 g
• Hokkaido pumpkin 600 g
• Olive oil 6 tbsp
• Chili, ground 0.5 tsp
• Sugar Pinch
• Pepper, black ground Pinch
• Salad cucumbers 1 pc.
• Lemons 1 pc.
• Avocado 2 pc.
• Ginger, fresh 10 g
• Peanut butter 3 tbsp
• Honey 1 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Rinse the quinoa thoroughly in a fine mesh sieve with hot water.
3. 3. Place the quinoa in a pot with about 3 liters of salted water.
4. 4. Cook the quinoa covered on high heat.
5. 5. Then let the quinoa simmer on low heat for about 12 minutes.
6. 6. Drain the cooked quinoa into the sieve.
7. 7. Clean the coriander and shake it dry.
8. 8. Remove the coarse stems from the coriander.
9. 9. Finely chop the coriander stems.
10. 10. Set aside the rest of the coriander for later.
11. 11. Halve the pumpkin.
12. 12. Remove the core from the pumpkin.
13. 13. Cut the pumpkin into pieces about 1 cm in size.
14. 14. Mix the pumpkin, 2 tablespoons of olive oil, the chopped coriander stems, chili, sugar, salt, and pepper in a bowl.
15. 15. Spread the pumpkin mixture on a baking sheet.
16. 16. Cook the pumpkin mixture in the oven for about 12 minutes.
17. 17. Wash the cucumber.
18. 18. Peel the cucumber.
19. 19. Halve the cucumber lengthwise.
20. 20. Remove the core of the cucumber.
21. 21. Cut the cucumber into coarse pieces.
22. 22. Wash the lemon.
23. 23. Grate about 1 tablespoon of lemon zest.
24. 24. Halve the lemon.
25. 25. Squeeze the juice from the lemon.
26. 26. Halve the avocados.
27. 27. Remove the pit from the avocados.
28. 28. Carefully scoop out the flesh of the avocados with a spoon.
29. 29. Cut the avocado halves into strips.
30. 30. Drizzle the avocado with some lemon juice.
31. 31. Peel the ginger.
32. 32. Roughly chop the ginger.
33. 33. Puree the ginger in a tall container together with peanut butter, honey, 4 tablespoons of olive oil, lemon zest, 3 tablespoons of lemon juice, and 2 tablespoons of water.
34. 34. Season the dressing with salt and pepper.
35. 35. Fill bowls or deep plates with a layer of quinoa as a base.
36. 36. Arrange all other ingredients like a slice of cake on the quinoa base.
37. 37. Pour the sauce over everything.
38. 38. Garnish the bowl with coriander leaves.

Nutrition per serving

• kcal: 575
• Protein: 16 g · Fett/Fat: 34 g · Carbs: 57 g