Buddha bowl with pepper-orange topping

Step 1/4

• 200 g Hokkaido pumpkin
• 2 sweet potato
• 4 tbsp olive oil
• salt
• pepper

• baking sheet
• oven
• cutting board
• knife

Preheat the oven to 200°C/400°F. Peel sweet potato. Dice together with Hokkaido pumpkin, then transfer onto a baking sheet. Drizzle olive oil on top and season with salt and pepper. Bake for approx. 20 min.

Step 2/4

• 100 g quinoa
• salt

• fine sieve
• pot

Rinse quinoa under clear water. Bring salted water in a pot to a boil and add quinoa. Reduce heat to medium-low and let cook for approx. 10 – 12 min., then drain quinoa afterwards.

Step 3/4

• 2 orange
• 8 tsp pepper-orange mayonnaise

• bowl
• fine grater
• citrus press
• whisk

Grate peel of the orange and press out the juice. Add orange juice, orange zest and pepper-orange mayonnaise to a bowl and stir to combine.

Step 4/4

• 100 g baby spinach
• 1 avocado

• cutting board
• knife

Wash and dry baby spinach. Halve, pit and slice avocado. Serve spinach, cooked quinoa, pumpkin and sweet potato, avocado, and pepper-orange topping to a serving bowl. Enjoy!

Enjoy your meal!