Super-healthy spinach and pumpkin bowl

In Plates & bowls by Émilie Franzo, you’ll find the tastiest and easiest vegetable recipes. From super-simple vegetable snacks – hello, hummus! – quick dinners and trendy bowls to recipes with vegetables for breakfast and even for cakes and desserts. Carrot cake, anyone? Never before has it been so easy to get your 250 grams of vegetables a day.

How to make the spinach and pumpkin bowl:

1. Preheat the oven to 180 °C.
2. Peel the butternut squash, remove the seeds and cut the flesh into pieces. Mix the pieces in a bowl with 2 tablespoons of olive oil and the nutmeg. Spread the pumpkin over a baking tray lined with baking paper. Add salt and pepper and place the pumpkin in the oven for 30 minutes.
3. Rinse the buckwheat well. Cook the grain for 15 minutes in a covered pan with 140 ml water and a little salt over low heat. Peel and finely chop the red onion and sauté it for a few minutes in a lightly greased frying pan over medium heat. When the red onion softens, add the maple syrup and fry the onion a little longer, stirring occasionally.
4. Allow the onions to caramelize nicely and the syrup to reduce. Add salt and pepper and remove the pan from the heat. Remove the stems and thick veins from the spinach leaves. Rinse and pat the leaves dry. Wilt the spinach for 3 minutes in a frying pan greased with olive oil over high heat, stirring regularly. Add salt and pepper and set the spinach aside.
5. Spoon the buckwheat into a bowl, arrange the spinach, roasted pumpkin and caramelized onion on top, and sprinkle with the pumpkin seeds.

Title: Plates & bowls – the vegetable kitchen
Author: Émilie Franzo
Publisher: Kosmos Uitgevers
Price: €9,99

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