Buddha Bowl with Pumpkin and Hemp

This Buddha Bowl with rice as a base, pumpkin, figs, walnuts, hemp, and onions is perfect for autumn! And there are no limits to your imagination: You can replace the rice with salad, quinoa, or buckwheat, or combine your bowl with additional legumes or seeds. Blackberries also work great in this bowl, and you can vary the dressing - as long as you have fun with it. You can remember the following: a Buddha Bowl usually consists of good carbohydrates, raw vegetables, proteins, vegetables, toppings, and a dressing. You can pay attention to using so-called "slow carbs," meaning complex carbohydrates, such as (brown) rice, quinoa, sweet potato, or buckwheat. You get healthy fats from seeds and nuts, like our organic hemp seeds (which actually count as nuts). Your vegetables can also be roasted or cooked, just please not fried! We wish you lots of fun trying it out!

Ingredients

• Rice
• 2 figs
• 1/2 Hokkaido pumpkin
• A handful of walnuts
• 2 tbsp HANAFSAN hemp seeds
• HANAFSAN hemp seed oil
• 1 red onion
• Spring onion
• Spices

Preparation

Prepare the rice according to package instructions. Cut the pumpkin in half and remove the seeds (you can eat the skin of the Hokkaido pumpkin!). Cut into cubes, place in a bowl, drizzle with hemp seed oil, and season. We chose curry, paprika, salt, pepper, cumin, and coriander. Spread the pumpkin cubes on a baking sheet and bake in the oven at 200 degrees Celsius (top/bottom heat) for 20 minutes. In the meantime, quarter the figs and slice the onion into rings. Briefly toast the walnuts and hemp seeds with spices. Arrange everything in a bowl, drizzle with hemp seed oil, and season to taste if necessary. Done!

Image source: © Tabea Walch / HANAFSAN