Here is the essence of autumn captured in one bowl! This Power Bowl is an incredibly filling, nutritious, and colorful dish that is perfect as a healthy takeout lunch. The base is fluffy quinoa, which provides complete protein and fiber. The star of the dish is roasted hokkaido pumpkin, whose natural sweetness pairs wonderfully with crunchy, smoked chickpeas. Freshness is added by massaged kale and juicy pear, while toasted walnuts complete the dish. The secret lies in the velvety sauce made from tahini paste and apple juice – its nutty-sweet flavor with a hint of lemon and garlic ties all the ingredients together in a harmonious whole. The dish is not only delicious but also beautifully presented, enticing you to eat with a feast of colors and textures. It’s the perfect option for a healthy, vegan, and gluten-free meal that will energize you for the rest of the day.
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Start by preheating the oven. Set it to 200°C with the convection function (or 220°C without convection). Prepare a large baking tray and line it with parchment paper. The paper will prevent anything from sticking to the tray, making cleanup much easier.
Thoroughly wash the hokkaido pumpkin under running water. Since its skin is edible, you don't need to peel it. Using a sharp, large knife, cut the pumpkin in half, then remove the seeds with a spoon. Cut the flesh into cubes about 2-3 cm on each side. Try to make the pieces similar in size so they bake evenly.
Drain the chickpeas from the liquid in a colander. Then rinse them very thoroughly under cold running water until the water runs clear. This is a key step to remove the metallic taste from the can. Spread the chickpeas on a paper towel and gently dry them by rolling them around. The drier the chickpeas are, the crispier they will be after baking.
Transfer the chopped pumpkin and dried chickpeas to a large bowl. Add 2 tablespoons of olive oil (30g), smoked paprika, cumin, 1 pinch of salt, and 1 pinch of pepper. Mix everything thoroughly with your hands or a large spoon, ensuring that each piece of pumpkin and each chickpea is evenly coated with the spices and oil.
Spread the seasoned pumpkin and chickpeas on the prepared baking sheet lined with parchment paper. Make sure the ingredients form a single layer and do not overlap – this will ensure they stay crispy. Place the baking sheet in the preheated oven and bake for 25-30 minutes. Halfway through baking (after about 15 minutes), stir the vegetables with a spatula. The pumpkin should be soft and slightly caramelized at the edges, and the chickpeas golden and crispy.
While the vegetables are baking, cook the quinoa. Place the quinoa in a fine sieve and rinse thoroughly under cold running water, rubbing the grains with your hands for about 30 seconds. This step removes saponins, a natural coating that can give a bitter taste. Transfer the rinsed quinoa to a small pot, add 200 ml of cold water and 1 pinch of salt. Bring to a boil, then reduce the heat to the minimum, cover the pot, and cook for about 15 minutes, until all the water is absorbed. Remove the pot from the heat and let it sit covered for another 5 minutes. Finally, gently 'fluff' the quinoa with a fork to separate the grains.
Prepare the sauce. In a small bowl or jar, combine tahini paste, apple juice, lemon juice, and maple syrup. Peel the garlic and press it through a garlic press or grate it on the finest grater, then add it to the other ingredients. Whisk everything together vigorously with a small whisk or fork. Initially, the sauce may curdle and thicken – this is normal. Gradually, adding one tablespoon at a time, pour in cold water and mix until the sauce reaches a smooth, creamy consistency resembling flowing honey.
Prepare the kale. Wash the leaves thoroughly and dry them. Tear the leaves from the tough, woody stems (you can discard the stems or use them for soup). Tear the leaves into smaller pieces and place them in a large bowl. Add the remaining tablespoon of olive oil (15g) and a pinch of salt. Now perform the key action: 'massage' the kale with your hands for 1-2 minutes, kneading it as if you were kneading dough. You will see that the leaves change to a vibrant green color, reduce in volume, and become much softer and more delicate in flavor.
While the kale is 'resting', prepare the final ingredients. Chop the walnuts into larger pieces. You can lightly toast them in a dry, clean pan over medium heat for 2-3 minutes until they start to smell – this will bring out their depth of flavor. Be careful not to burn them. Wash the pear, cut it into quarters, remove the core, and slice it thinly.
It's time to assemble our Power Bowl. Prepare two deep bowls or takeout containers. At the bottom of each, place a portion of cooked quinoa. Then, arrange the individual ingredients side by side, creating colorful sections: a portion of massaged kale, a handful of roasted pumpkin, a portion of crispy chickpeas, and a few slices of fresh pear.
Just before serving, generously drizzle the prepared tahini-apple sauce over the dish. Sprinkle the top with toasted walnuts. If you are using optional ingredients, top the dish with pumpkin seeds for added crunch. The dish is ready to eat immediately or to be packed for takeout.
Hokkaido pumpkin is unique among pumpkins because its skin becomes soft during cooking or baking and is fully edible. It is also a rich source of beta-carotene, which the body converts into vitamin A, important for vision and immunity.
Serve in a deep bowl or in a sealed container, preferably glass, for takeout. The sauce can be packed separately in a small jar and drizzled over the dish just before eating to keep the ingredients crunchy. The dish tastes great both warm (with freshly roasted vegetables) and at room temperature.
Store in the fridge for up to 3 days. It’s best to keep the individual components (quinoa, roasted vegetables, kale, dressing) in separate containers and assemble the bowl just before eating. If you’ve assembled everything, eat within 24 hours. The dressing may thicken in the fridge - just add a little water and mix.
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