This warming winter bowl with hemp seeds brings together roasted pumpkin and broccoli, paprika quinoa, wilted spinach and softly scrambled egg for a cosy meal for one. Serves 1.
Ingredients
- 1 egg
- 2 handfuls of spinach
- 3–4 broccoli florets
- 3–4 large chunks of pumpkin
- Olive oil, for roasting and cooking
- ¼ cup quinoa
- ½ cup water, for cooking the quinoa
- Hemp seeds, to sprinkle over the bowl
- Salt and pepper, to taste
- ⅓ tsp curry powder
- ½ tsp paprika
- Optional toppings: pumpkin seeds and pomegranate seeds
Warming Winter Bowl with Hemp Seeds Method
- Preheat the oven to 200°C.
- Toss the pumpkin and broccoli with olive oil, salt and pepper. Put only the pumpkin in a roasting tin and roast for 45 minutes in total. Add the broccoli after the pumpkin has cooked for 25 minutes.
- Cook the quinoa with twice its volume of water for 10–15 minutes, until cooked. For ¼ cup quinoa, use ½ cup water.
- Whisk the egg with a pinch of salt and the curry powder, then scramble it over medium heat.
- In another pan, wilt the spinach over low heat with a little olive oil and a pinch of salt.
- Season the cooked quinoa with the paprika, salt and pepper.
- Arrange the quinoa, roasted vegetables, scrambled egg and spinach in a bowl. Sprinkle with hemp seeds and, if you like, pumpkin and pomegranate seeds.
Recipe and photo shared on Vitahemp Australia’s Facebook page.
