For those who love salads in all seasons, this sweet and sour and colorful buddha bowl should please you! Buckwheat, lightly spiced roasted pumpkin, raw vegetables, orange supremes and honey vinaigrette: everything you need to fill up on energy and vitamins, brighten up your end-of-winter meals... and bring in spring!
Ingredients for 4 people
- 200g of buckwheat
- 1 pumpkin of about 800g
- 2 or 3 carrots
- 1 red onion
- 4 large handfuls of salad
- 1 or 2 oranges
- 1 pinch of Espelette pepper
- 1 pinch of cumin 6 tablespoons of olive oil + a little for cooking the pumpkin and buckwheat
- 4 tablespoons of cider vinegar
- 1 tablespoon of honey
- 1/2 tablespoon of mustard
- salt and pepper
- optional: 4 eggs + sesame and flax seeds
Preparation:
1. Preheat oven to 180°C.
2. Wash the pumpkin well, cut it in half with a good chef's knife. Remove the seeds with a spoon, then cut into slices, keeping the skin on. Spread the slices on a baking sheet covered with baking paper, sprinkle them lightly with olive oil, season with salt, pepper, Espelette pepper and cumin and bake for 20 to 30 minutes at 180°C.
3. In the meantime, rinse the buckwheat, drain it, put it in a saucepan and cover it with 1 and a half times its volume of water. Bring to a boil and cook for 6 minutes. Turn off the heat and keep covered for 20 minutes (the buckwheat will absorb the water). Let it cool down and add a dash of oil, a pinch of salt and a turn of pepper.
4. Make the vinaigrette: emulsify the olive oil with the cider vinegar, honey and mustard. Season with salt and pepper.
5. Peel and cut the red onion into thin strips. Set aside.
6. Peel, wash and cut carrots into sticks. Set aside.
7. Peel the orange(s), raw (removing even the thin white skin). Make orange segments by running the knife blade along the membrane to the center of the orange. Do the same with each membrane. Squeeze the membranes to catch the remaining juice and add it to the dressing.
8. Place 1 quarter of each of the ingredients prepared above on each plate. Drizzle with dressing and sprinkle with seeds.
9. Optional: Cook 4 soft-boiled eggs for 5 to 6 minutes in a pot of boiling water. Serve immediately with the buddha bowl. Enjoy! Tips - Don't hesitate to save the seeds of the pumpkin: remove the flesh attached to the seeds, wash the seeds and dry them well, then roast them in a pan or in the oven for a few minutes with salt, olive oil and the spices of your choice! -This recipe can be adapted according to the season and the vegetables of the moment. You can also vary the protein base by choosing semolina, pasta, quinoa, millet, lentils, etc.