Nutritional values for 1 serving :

421 calories

Carbohydrates 53g

Fats 17g

Protein 11g

Preparation time: 75 minutes

Ingredients for 4 servings:

2 small Hokkaido pumpkins
40 ml of olive oil
100 g quinoa
1 carrot
1 red pepper
8 cocktail tomatoes
8 radishes
2 sprigs each of lemon balm, peppermint and parsley
Instant vegetable broth
Sea salt, pepper
Lime juice
3 tbsp peanut butter
150 ml of oat milk

Preparation:

1. Wash, clean and finely grate the vegetables. Wash the herbs,
pluck the leaves and chop finely. Halve and core the
pumpkins. Then drizzle with olive oil and place in an ovenproof
dish.

2. Preheat the oven to 190 ° C.

3. Cook the pumpkins for 20-30 minutes.

4. In the meantime, wash the quinoa, drain and place in a
saucepan. Now add 150 ml of water and the broth and simmer
for 7-8 minutes. Then remove from the stove and let it swell for
3-4 minutes.

5. Heat the milk in a saucepan and dissolve the peanut butter in
it.

6. Mix the warm quinoa well with the spices, vegetables, herbs,
lime juice and olive oil.

7. Place 1 pumpkin half on each preheated plate and fill it with
the taboule. Serve with a bowl with peanut sauce.