Protein pumpkin bowl with quinoa & feta cheese

A warm, filling power dish – ideal after training or as a meal prep for autumn.

• Ingredients (for 2 servings)
• 300 g Hokkaido pumpkin (with skin, seeded)
• 100 g quinoa (raw)
• 1 tbsp olive oil
• 1 tsp honey or maple syrup
• ½ tsp cinnamon or paprika (depending on taste – sweet or spicy)
• 100 g feta (or vegan cheese substitute)
• 1 handful of rocket or baby spinach
• 2 tbsp pumpkin seeds (roasted)
• Salt, pepper

Optional:

• 1 tsp pumpkin seed oil or lemon juice to refine
• 1 tbsp low-fat quark or yoghurt as a topping

Preparation

1. Prepare the pumpkin:
   Cut the Hokkaido into cubes, mix with olive oil, honey and spices.
   Spread on a baking tray and bake at 200 °C (fan oven) for approx. 25 minutes until golden brown and soft.
2. Cook the quinoa:
   Meanwhile, cook the quinoa in lightly salted water according to the instructions on the packet (approx. 15 minutes), then leave to cool slightly.
3. Assemble the bowl:
   Divide the quinoa between two bowls and top with the diced pumpkin. Top with rocket, crumbled feta and pumpkin seeds.
4. Final touch:
   Drizzle with a little pumpkin seed oil or lemon juice – done!

Note: Values may vary slightly depending on brand and product.

Why this recipe is perfect for autumn:

• Pumpkin provides beta-carotene for strong immune defences.
• Quinoa and feta cheese provide you with high-quality protein.
• Pumpkin seeds and oil provide magnesium, zinc and healthy fats.
• And it tastes warm and cosy – just right after training!