Toss pumpkin sticks and halved Brussel sprouts in a non-stick baking tray with extra virgin olive oil, lemon, maple syrup, turmeric, cinnamon, cardamom pods, salt, and pepper. Roast them at 210°C (410°F) for 30 minutes.
Ingredients List
Pumpkin
280g
Brussel Sprouts
280g
Extra Virgin Olive Oil
1tbsp
Lemon Juice
1tbsp
Maple Syrup
2tsp
Turmeric
0.5tsp
Cinnamon
0.5tsp
Cumin
0.5tsp
Cardamom
0.5tsp
Salt
to taste
Black Pepper
to taste
Dry Quinoa
80g
Bay Leaf
2
Watercress
160g
Flaked Almonds
50g
Dried Cranberries
50g
STEP 2
Add dry quinoa and bay leaves in a pot, cover with water, and bring to a boil. Cook for 15 minutes or follow the packet instructions, then drain excess water and set aside.
Ingredients List
Pumpkin
280g
Brussel Sprouts
280g
Extra Virgin Olive Oil
1tbsp
Lemon Juice
1tbsp
Maple Syrup
2tsp
Turmeric
0.5tsp
Cinnamon
0.5tsp
Cumin
0.5tsp
Cardamom
0.5tsp
Salt
to taste
Black Pepper
to taste
Dry Quinoa
80g
Bay Leaf
2
Watercress
160g
Flaked Almonds
50g
Dried Cranberries
50g
STEP 3
Prepare each serving bowl with watercress salad, cooked quinoa, and roasted pumpkin and Brussel sprouts. Then, sprinkle with toasted flaked almonds and dried cranberries. Enjoy!