Roasted pumpkin vegetables bowl

Name: Roasted pumpkin vegetables bowl
Prep time: 40 min
Yield: 1 servings
Ingredients: 260 g Hokkaido Pumpkin; 0.5 Stk Zucchini; 1 Stk Red pepper; 1 Stk Red onion; 125 g Chickpeas; 100 g Cherrytomaten; 42 g Feta; 10 ml Olive oil; 0.8 TL Salt; 0.3 TL Black pepper; 1 TL Oregano; 1 TL Sweet paprika; 0.5 TL Garlic powder; 250 g Cottage cheese

Automatically translated from the original (Deutsch). Original ansehen

OfengerichtHigh ProteinAbendessenMittagessenVegetarisch

Per serving

Energy: 1165.4kcal
Protein: 66.4g
Carbohydrates: 136g
Fat: 34.5g

Fibre 28 g

Total time 40 minutes

Ingredients

Servings

Hokkaido Pumpkin 260 g
Zucchini no nutrition facts 0.5 Stk
Red pepper no nutrition facts 1 Stk
Red onion no nutrition facts 1 Stk
Chickpeas 125 g
Cherrytomaten 100 g
Feta 42 g
Olive oil no nutrition facts 10 ml
Salt no nutrition facts 0.8 tsp
Black pepper no nutrition facts 0.3 tsp
Oregano no nutrition facts 1 tsp
Sweet paprika no nutrition facts 1 tsp
Garlic powder no nutrition facts 0.5 tsp
Cottage cheese 250 g

9 ingredients can’t be converted to grams and are not included in the nutrition facts above.

Method

1
Preheat & Chop: Preheat your oven to 200°C (390°F) convection/fan. Chop the Hokkaido pumpkin into bite-sized (~2 cm) cubes. Slice the zucchini, peppers, and red onions into uniform pieces.
2
Season & Marinate: In a bowl, mix the 1.5 tbsp olive oil with all spices (salt, pepper, sweet paprika, Italian seasoning, garlic powder). Add the cut vegetables and drained chickpeas, tossing well until evenly coated.
3
Roast: Spread the mixture onto a large baking sheet lined with baking paper. Roast for 20 minutes, tossing halfway through for even caramelization.
4
Add Feta: Crumble the 42 g feta over the vegetables and bake for another 8–10 minutes until soft and lightly browned.
5
Plate & Serve: Transfer half of the roasted vegetable tray onto your oval serving plate. Top with the full 250 g of cold cottage cheese right in the center and serve immediately!