← All recipes

🍽️ Winter Vegetable Bowl with Pumpkin and Brussels Sprouts

543 kcal · 30 min · 4 servings

Ingredients

• Brussels sprouts, fresh 500 g
• Hokkaido pumpkin 0.5 pc.
• Olive oil 7 tbsp
• Salt pinch
• Pepper, black ground pinch
• Quinoa 300 g
• Walnut kernels 4 tbsp
• Baby spinach 100 g
• Honey 1 tbsp
• Mustard 1 tbsp
• Balsamic vinegar, light 2 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the Brussels sprouts thoroughly.
3. 3. Trim the hard stem at the bottom thinly.
4. 4. Remove any wilted or unattractive leaves.
5. 5. Halve each Brussels sprout.
6. 6. Wash the pumpkin.
7. 7. Cut the pumpkin in half.
8. 8. Scrape out the seeds with a spoon.
9. 9. Cut the pumpkin with the skin into coarse cubes.
10. 10. Place the Brussels sprouts on a baking sheet lined with baking paper.
11. 11. Add 2 tablespoons of olive oil, salt, and pepper.
12. 12. Mix everything well so that the Brussels sprouts are coated.
13. 13. Place the pumpkin on a second baking sheet.
14. 14. Add another 2 tablespoons of olive oil, salt, and pepper.
15. 15. Mix the pumpkin well as well.
16. 16. Place both trays in the oven.
17. 17. Bake the vegetables for about 20 to 25 minutes.
18. 18. Rinse the quinoa in a sieve with lukewarm water.
19. 19. Bring about 600 milliliters of salted water to a boil in a pot.
20. 20. Add the quinoa to the boiling water.
21. 21. Cook the quinoa covered on low heat for approx. 12 minutes.
22. 22. Remove the pot from the heat.
23. 23. Let the quinoa swell for another approx. 5 minutes.
24. 24. Drain the quinoa.
25. 25. Let them cool in the sieve.
26. 26. Heat a pan on medium heat.
27. 27. Roast the walnuts for approx. 2 minutes without fat.
28. 28. Let the walnuts cool down.
29. 29. Chop the walnuts coarsely.
30. 30. Wash the spinach.
31. 31. Let the spinach drain in a sieve.
32. 32. Whisk 1 tablespoon of honey with 1 tablespoon of mustard.
33. 33. Add 3 tablespoons of olive oil.
34. 34. Add 2 tablespoons of vinegar.
35. 35. Season the dressing with salt and pepper.
36. 36. Taste the dressing and adjust to your liking.
37. 37. Distribute the cooled quinoa into bowls.
38. 38. Place the roasted Brussels sprouts on top.
39. 39. Place the roasted pumpkin on top.
40. 40. Place the drained spinach on top.
41. 41. Drizzle the bowl with the dressing.
42. 42. Sprinkle the bowl with the chopped walnuts.
43. 43. Serve the bowl immediately.

Nutrition per serving

• kcal: 543
• Protein: 14 g · Fett/Fat: 29 g · Carbs: 58 g