Protein bowl with pumpkin oil recipe

Protein bowl with pumpkin oil recipe

  • 2


  • Prep Time

    Prep Time 30'

  • Total Time

    Total Time 35′

  • Gluten-free


  • Vegan


  • 2


  • Prep Time

    Prep Time 30'

  • Total Time

    Total Time 35'

  • Gluten-free


  • Vegan



We first made this particular Buddha bowl in the autumn, so chose to roast our Brussels sprouts, beets, and cauliflower. Is there anything else with as much gently full-bodied flavor as roast vegetables? Huge fans of roast beet in particular – such healthful richness and depth! But this bowl would work equally well with raw vegetables. Maybe the sun’s out, or maybe you just crave the freshness.

Big characters in small packages

In any case, it’s the gochujang that gives the dish its kick. Similarly to Mexican chipotle peppers or many varieties of Middle Eastern pepper and chilli pastes, gochujang is a smoky, spicy paste that is easy to keep in your refrigerator and add to dishes as needed. A native of Korea, this condiment is a big personality that performs way beyond the small amount you will need to add into your dishes. Unlike many other pastes though, gochujang is also fermented. As you will probably know by now, this means that it is an incredible support to your digestive system.

We decided to bring mustard into the dressing so it could help the gochujang bring us completely out of the grey day outside our window. It’s hard to beat the classic and somewhat nostalgic dressing of mustard, a sweet substance like honey or agave, and vinegar. Something put together around the similarly strong and attractive flavors of ginger, miso, or tahini could work equally well too, depending on mood, your regular lineup of dressings and ingredients, and how much time you have on your hands.


Buddha bowl recipe


Once you have your vegetables prepared, dressing mixed, and ingredients assembled, further pleasures await. Arranging the elements in a bowl is something to devote time and attention (although perhaps not conscious thought) to. After all, the more agreeable this dish looks, the more you will be likely to linger mindfully over the eating of it. Starting out with the rocket, we then settled each type of vegetable separately. In conclusion, we plant the proteins of amaranth and hummus in the center, the heart of the dish.

Read more about amaranth benefits

Black gold

We love the phrase “the black-gold of the green region,” traditionally used to describe pumpkin seed oil from the east of Austria. Certainly, this oil is delicately nutty and earthy; drizzling it over the bowl will help to earth and root the foods you have lovingly put together. Moreover, the precious phytochemicals contained in the oil are valuable in numerous ways, including supporting your immune system and metabolism.

Pepitas, “little seeds of squash,” as pumpkin seeds are called in Spanish, are packed with healthy fats, magnesium and zinc. Further, they are rich in antioxidants, iron, zinc, magnesium and many other nutrients.

Most importantly and above all – enjoy!

Learn more about pumpkin seed oil benefits

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Detox and gut health

4 4


Bowl 1 cup rocket 4 tbsp cooked Erbology Organic Amaranth Grain 4 Brussels sprouts 2 cups cauliflower bouquets ½ beetroot 2 tbsp regular hummus 2 tsp Erbology Organic Pumpkin Seed Oil 2 tsp gochujang paste Sea salt   Dressing 4 tbsp apple cider vinegar 4 tbsp agave nectar ½ tsp sea salt 1 tsp mustard
  • 4 tbsp apple cider vinegar
  • 4 tbsp agave nectar
  • ½ tsp sea salt
  • 1 tsp mustard

Typical nutrition / serving

  • Energy (calories) 250 kcal
  • Protein: 9.89g
  • Fat: 9.05g
  • Carbohydrate: 34.44g

Here's how you make it

  1. Preheat the oven to 400ºF (204ºC) and arrange Brussels sprouts and cauliflower on a bare baking sheet. Drizzle both with gochujang paste and a bit of sea salt. Mix well with hands and bake for 20 minutes.
  2. Take ½ of a beetroot and wrap in aluminum foil. Put on the same baking tray and bake for about 25 minutes.
  3. If you don’t have cooked amaranth at hand, cook your amaranth using a 1:1 ratio, so 1 cup water for 1 cup amaranth, for about 15 minutes.
  4. In the meantime, prepare the dressing by combining the apple cider vinegar with agave, sea salt and mustard. Mix well and set aside.
  5. Divide the rocket salad in 2 medium bowls.
  6. Take out the baked veggies and place them one next to each other. Add the amaranth.
  7. In the middle, add one scoop of your hummus paste.
  8. Drizzle with Erbology Organic Pumpkin Seed Oil and add the dressing.
  9. Enjoy while it’s warm!

If you tried this recipe...

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