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Autumn bowl with pumpkin, potatoes, sauerkraut and miso dressing
Ingredients
Servings: 2
1 small pumpkin (e.g. Hokkaido)
4 small potatoes
100 g cooked quinoa
1 small broccoli
2 tablespoons of mayonnaise
1 tablespoon of olive oil
a handful of pumpkin seeds (lightly toasted if desired)
fresh herbs (e.g. parsley, coriander or chives)
salt and freshly ground pepper to taste
Instructions
01Cut the pumpkin and potatoes into pieces, drizzle with olive oil, season with salt, and roast in the oven until golden brown.
02Meanwhile, cook the quinoa and briefly blanch the broccoli florets.
03In a bowl, mix the mayonnaise with miso paste until smooth and creamy.
04Arrange quinoa, roasted vegetables and broccoli in a bowl or on a plate.
05Add Beavia Sauerkraut on top.
06Drizzle with the miso dressing, sprinkle with pumpkin seeds and garnish with fresh herbs.
07Season to taste with salt, pepper or a splash of olive oil.
08Enjoy your meal.
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