Roasted Hokkaido Pumpkin Buddha Bowl

"?Roasted hokkaido (seasoned w/ cayenne pepper, nutmeg), fried Pimientos de Padrón w/ garlic, quinoa, lettuces, goji berries served with a gingery pumkinseed & lime sauce!"
-- @anna.culina

Roasted hokkaido & Fried Padrón Pepper Buddha Bowls w/ Pumpkin Seed Lime Sauce

Makes 2 bowls

1/2 Hokkaido pumpkin (700g/25oz)
1 tsp of cayenne pepper
1/2 tsp of nutmeg
10 Padrón Peppers
2 garlic cloves
2 cups (240g) cooked quinoa
Romaine lettuce, roughly chopped
Olive oil
Salt & pepper
Goji berries, pumpkin seeds

3 tbsp of pumpkinseed butter
Juice of 1 lime
2 tbsp of water
1 inch piece of ginger, peeled
1 tsp of agave syrup
Salt & pepper


1. Preheat the oven to 180°C / 356 °F.
2. Cut the pumpkin in half and remove all seeds. Slice pumpkin into 1/2 inch slices and coat with 1-2 tbsp of olive oil.
3. Spread pumpkin slices on a baking sheet lined with baking paper and season with cayenne pepper, nutmeg, salt & pepper.
4. Roast in the oven for 20 minutes.
5. In the meantime blend all ingredients for the sauce and season to taste with salt & pepper.
6. Peel and finely chop garlic cloves. Heat up 2 tbsp of olive oil in a large frying pan. Add Peppers and garlic to the pan and fry them until their skins start to turn brown and blister (2-3 min).
7. Divide lettuce, pumpkin slices, Pimientos and quinoa between 2 bowls. Top with goji berries and the pumpkin seed & lime sauce.