1. Cut one garlic clove and the pumpkin in thin slices and add it to a baking tray. Sprinkle it with 1tbsp olive oil, 1/2 tsp dried rosemary, salt and pepper. Mix it well together.
2. Cut the beet into thin slices and put them besides the pumpkin in the baking tray or simply use another one. Drizzle 1tsp agave syrup on top of it and add some salt and pepper. Combine it so that every slice is covered with oil and the syrup.
3. Put the baking tray into an oven on 180degrees celsius and roast it for 15 minutes.
4. Now you can already start cutting the brussel sprouts and cherry tomatoes in halves and set them aside until the pumpkin and beets are ready.
5. Boil the packaged marroons accordingly to the package. In my case I chose for cooking it for 5 minutes in boiling water.
6. Cut the Tofu in small chunks and the leek in thin rings. Once the Maroons are cooked through, cut them in halves.
7. When the 15 minutes are over, get the tray out of the oven and place the tomatoes and brussel sprouts in the tray and coat it with the remaining oil in the tray. Roast it for 10 more minutes in the oven.
8. Add a tablespoon of oil to a pan and add the leek, tofu and maroons. While the leek starts to break down and the tofu gets closer to a golden color, add the Cheyenne Pepper, Chipotle, Agave Syrup, 1/4 teaspoon of Cinnamon , Salt and Pepper. Roast for 3 more minutes on medium heat and then turn the heat off and keep the mixture in the pan until the other ingredients are finished cooking.
9. For the topping roast the pecan nuts in a pan for about 1 minute each side or until they get a slightly darker color. Put the roasted pecan nuts aside and add all the seeds to a pan and carefully roast them over medium.
10. Assamble the salad, the leek, tofu, maroon mixture, the oven roasted vegetables in a bowl and top it off with the pecan nuts and seeds and half a hand full of fresh cilantro.
11. For the dressing, simply mix all the ingredients together and drizzle it over the prepared bowl.
et voilà
Fall in a bowl
Ingredients
150g Pumpkin (Hokkaido)
5 Brussel sprouts
1 Beetroot
6 Cherry Tomatoes
20g Rocket Salad
40g Baby kale
10g Spinach
50g Smoked Tofu
1/2 Leek
Chestnuts
Toppings:
Cilantro (fresh)
5 Pecan nuts
A tablespoon of mixed seeds (I used Hemp, Sunflower and Pumpkin)
Spices:
Rosemary (dried)
Cayenne Pepper
Chipotle
Salt / Pepper
Dressing:
1/4 tsp Turmeric
1/5 tsp Muskatnuss
1/4 tsp Cinnamon
1/3 tsp Cumin
1/4 tsp Cayenne Pepper
1/5 tsp Cardamom
1 tsp Mustard (i used a grainy one)
1/3 tsp Agave syrup
1/2 tbsp Olive oil
5 tbsp Apple Cider Vinegar
Directions:
1. Cut one garlic clove and the pumpkin in thin slices and add it to a baking tray. Sprinkle it with 1tbsp olive oil, 1/2 tsp dried rosemary, salt and pepper. Mix it well together.
2. Cut the beet into thin slices and put them besides the pumpkin in the baking tray or simply use another one. Drizzle 1tsp agave syrup on top of it and add some salt and pepper. Combine it so that every slice is covered with oil and the syrup.
3. Put the baking tray into an oven on 180degrees celsius and roast it for 15 minutes.
4. Now you can already start cutting the brussel sprouts and cherry tomatoes in halves and set them aside until the pumpkin and beets are ready.
5. Boil the packaged marroons accordingly to the package. In my case I chose for cooking it for 5 minutes in boiling water.
6. Cut the Tofu in small chunks and the leek in thin rings. Once the Maroons are cooked through, cut them in halves.
7. When the 15 minutes are over, get the tray out of the oven and place the tomatoes and brussel sprouts in the tray and coat it with the remaining oil in the tray. Roast it for 10 more minutes in the oven.
8. Add a tablespoon of oil to a pan and add the leek, tofu and maroons. While the leek starts to break down and the tofu gets closer to a golden color, add the Cheyenne Pepper, Chipotle, Agave Syrup, 1/4 teaspoon of Cinnamon , Salt and Pepper. Roast for 3 more minutes on medium heat and then turn the heat off and keep the mixture in the pan until the other ingredients are finished cooking.
9. For the topping roast the pecan nuts in a pan for about 1 minute each side or until they get a slightly darker color. Put the roasted pecan nuts aside and add all the seeds to a pan and carefully roast them over medium.
10. Assamble the salad, the leek, tofu, maroon mixture, the oven roasted vegetables in a bowl and top it off with the pecan nuts and seeds and half a hand full of fresh cilantro.
11. For the dressing, simply mix all the ingredients together and drizzle it over the prepared bowl.
et voilà
