Gluten-free pumpkin bowl with pinto beans
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We’ve all been there: you’re hungry, but there’s zero time to actually cook. Whether you’re stuck between meetings or juggling a hectic family schedule, lunch usually needs to be fast. That’s where this recipe comes in. For our Quinoa Bowl, we’ve combined roasted Hokkaido pumpkin, pinto beans straight from the pantry, and fresh baby spinach. It’s naturally gluten-free and the perfect warm bowl recipe because you can easily prep it the night before. Just toss everything together the next day and you’re good to go. This easy bowl recipe saves your lunch break without leaving the kitchen in a total mess.
Step 1/6
Soak the pinto beans in water overnight. The next day, drain and rinse them thoroughly, then cook in fresh water for about 30 minutes (depending on your desired consistency).\n
Step 2/6
Deseed the pumpkin and cut it into large cubes. Marinate with olive oil, salt, and paprika powder, then bake in the oven at 180°C for about 30 minutes.
Step 3/6
Prepare the quinoa according to the package instructions.\n
Step 4/6
Toast the pumpkin seeds in a dry pan (without oil) until golden brown.
Step 5/6
For the dressing: Puree the herbs, half an avocado, olive oil, lemon juice, salt, mustard, and pepper until smooth.
Step 6/6
Arrange the quinoa, pumpkin, spinach, and pinto beans in a bowl and garnish with the toasted pumpkin seeds. Top with the remaining avocado, feta, and fresh sprouts as desired, then drizzle the dressing over it.
