St. Martin's Meal-Prep Bowl with Roasted Pumpkin, Chestnuts and Buckwheat
A autumnal, St. Martin's-inspired bowl for the lunch box: buckwheat, roasted pumpkin, chestnuts and red cabbage with toasted walnuts and pumpkin seeds. It tastes good both cold and warm and keeps for several days in the fridge.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 300 g Buckwheat
- 800 g Hokkaido pumpkin
- 200 g Chestnuts, pre-cooked and vacuum-packed
- 400 g Red cabbage
- 2 pc Apples
- 1 pc Onion
- 60 g Walnuts
- 40 g Pumpkin seeds
- 3 tbsp Rapeseed oil
- 3 tbsp Apple cider vinegar
- 1 tbsp Maple syrup
- 1 bunch Thyme
- 1 tsp Cinnamon
- Salt
- Pepper
Method
- Preheat the oven to 200 °C top and bottom heat. Wash the Hokkaido pumpkin, halve it, remove the seeds and cut it into wedges about 2 cm in size.
- Toss the pumpkin wedges on a baking tray with 1 tbsp rapeseed oil, salt, pepper and 1 tsp chopped thyme, and roast for about 25 minutes until soft and lightly browned.
- Coarsely break up the chestnuts. Toast the walnuts and pumpkin seeds briefly in a dry pan without fat until fragrant, then remove them.
- Rinse the buckwheat thoroughly in a sieve and bring it to the boil in 600 ml salted water. Reduce the heat, simmer covered for about 12 minutes, then let it steam for 5 minutes.
- Finely dice the onion. Finely shred or chop the red cabbage. Core the apples and cut them into thin wedges.
- Heat 1 tbsp rapeseed oil in a large pan, sweat the onion until translucent, add the red cabbage and cook for 8 to 10 minutes. Season with apple cider vinegar, maple syrup and cinnamon, stir in the apples and sauté briefly.
- Mix the buckwheat with the red cabbage and the chestnuts and season with salt and pepper.
- Divide the bowls among four storage containers and top with the pumpkin, the toasted walnuts and seeds, and some fresh thyme. Let cool, then seal and refrigerate, and eat within 4 days. To reheat, warm briefly in the microwave or in a pan.