Roasted pumpkin with rice and quinoa

2 SERVINGS

MATERIAL

oven
ovendish
platter
2 cooking pots

1 Hokkaido pumpkin
2 cups brussel sprouts
1 cup cooked chickpeas
2 purple carrots ( or normal)
6 silverskin onions or 1 medium onion
2 cups brown rice
1 cup quinoa
4 cloves garlic
1 tsp thyme
1 tsp rosemary
1 tsp onion powder
1/2 tsp paprika powder
2 tbsp dried cranberries
2 tbsp pumpkin seeds
1 or 2 tbsp balsamic vinegar
salt
pepper
olive oil

Preheat your oven to 180° C (356° F).
Halve the pumpkin, remove all the seeds and cut the pumpkin into one inch slices. No need to peel the skin, it can be eaten! ( NOT for every pumpkin though)
Wash the sprouts, and halve them. Peel and  cut the silverskin onions in 4.
Peel the carrots and cut them in slices.

Spread carrots, pumpkin, sprouts and onions in a ovendish and sprinkle generously with olive oil. Add balsamic, paprika powder, onion powder, salt, pepper, thyme and rosemary. Press the garlic and add with the rest of the herbs.
Roast in the oven for about 30 minutes or until soft.
After 20 mins add the cranberries, pumpkin seeds and chickpeas, otherwise they will dry out too much.

Cook the rice and quinoa as indicated on the package while the veggies are in the oven.

When ready, spread rice and quinoa on a platter and add the roasted veggies. Serve!

TIP:
Preheat your platter so everything stays warm once served.

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