Wellness Bowl

Total time 45 mins
10 mins preparation time
35 mins cooking time

A healthy combination of fresh ingredients to make you feel good inside and out.

Ingredients

4 portion(s)
100 g
spelt grain
400 g
pumpkin (e.g. Hokkaido)
2 tbsp
walnut oil
Freshly ground pepper
1 
small pointed cabbage
1 
clove garlic
3 tbsp
olive oil
100 g
baby leaf spinach
4 
sprigs fresh basil
30 g
pecans
2 ½ tbsp
balsamic vinegar
1 tsp
agave syrup
50 ml
vegetable stock
12 slice(s)
of cold roast beef
100 g
sprouts or cress
30 g
pumpkin seeds

Preparation

Step 1

Prepare the spelt grain according to the package instructions and mix with 2 tablespoons of Ponzu. Preheat the oven to 180°C Fan. Cut the pumpkin into cubes approx. 2x2 cm, toss with walnut oil and 2 tbsp of Ponzu, season with pepper, spread out on a baking tray and cook in the preheated oven for about 15-20 minutes.

Step 2

Halve the pointed cabbage, cut out the stalk, cut the leaves into strips. Peel the garlic, chop finely and sauté with pointed cabbage in 1 tbsp olive oil in a pan. Pour in 50 ml of water and cook covered for approx. 5 minutes.

Step 3

For the dressing, blitz the remaining Ponzu with pecans, remaining olive oil, vinegar, agave syrup, stock, basil leaves and season with pepper.

Step 4

Arrange the spelt, pumpkin, cabbage and baby leaf spinach in bowls and drizzle with the dressing. Scatter the roast beef with the sprouts on top, sprinkle with pumpkin seeds and serve.

Recipe-ID: UK124

Recipe as PDF

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Prepare the spelt grain according to the package instructions and mix with 2 tablespoons of Ponzu. Preheat the oven to 180°C Fan. Cut the pumpkin into cubes approx. 2x2 cm, toss with walnut oil and 2 tbsp of Ponzu, season with pepper, spread out on a baking tray and cook in the preheated oven for about 15-20 minutes.

Halve the pointed cabbage, cut out the stalk, cut the leaves into strips. Peel the garlic, chop finely and sauté with pointed cabbage in 1 tbsp olive oil in a pan. Pour in 50 ml of water and cook covered for approx. 5 minutes.

For the dressing, blitz the remaining Ponzu with pecans, remaining olive oil, vinegar, agave syrup, stock, basil leaves and season with pepper.

Arrange the spelt, pumpkin, cabbage and baby leaf spinach in bowls and drizzle with the dressing. Scatter the roast beef with the sprouts on top, sprinkle with pumpkin seeds and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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