Servings: 2
Ingredients
Turmeric rice
- 2 TL Coconut oil
- 1 Onion cut
- 2 Toes Garlic chopped
- 1 Thumbs Ginger chopped
- 1 TL Salt
- 1/2 TL Turmeric
- 1/2 TL Pepper
- 1 Cup sprouted rice soaked
- 2 Cups Water
Roasted pumpkin
- 1/2 Butternut squash medium, peeled and cut into squares
- 2 TL Olive oil
- 1/2 TL Salt
- 1/2 TL Cinnamon
- 1/2 TL Pepper
Cinnamon maple balsamic dressing
- 100 ml Olive oil
- 60 ml Balsamic vinegar
- 1 1/2 TL Maple syrup
- 1/2 TL Cinnamon
- 1/2 TL Salt
- 1/2 TL Pepper
- 1/2 TL Thyme opt. fresh
Additional ingredients for the bowl
- 1 handful Pomegranate seeds
- 1 handful Rocket
- 1 handful Wacker nut-fruit mix organic
- 1/2 Apple
- 150 g Wacker sprouted chickpeas in a jar organic
Instructions
- Drain the Wacker sprouted chickpeas.
- Heat a saucepan over a medium flame. Add the coconut oil and onion and fry for about 3 minutes. Add the garlic and ginger and fry for another 30 seconds, then stir in the salt, turmeric and pepper. Add the rice and cook, stirring, for one minute. Pour the water into the pot and turn the heat to high. Bring to the boil, then reduce the heat and simmer for about 40 minutes.
- Preheat the oven to 180°C. Place the pumpkin on a baking tray and add the oil and spices. Mix with your hands until the pumpkin is coated, then bake for 30-35 minutes until soft and golden.
- Put all the ingredients for the dressing in a bowl one after the other and mix together.
- Slice the apple and remove the pomegranate seeds from the pomegranate.
- Place the rocket, apple slices, chickpeas, pumpkin, turmeric rice, pomegranate seeds and nuts in a bowl and pour the dressing over. 😋
Have you tried the recipe?Tell ushow it was!