Summary

Ingredients

• 1 kg Hokkaido pumpkin (se)
• 125 g bulur
• 4 handfuls kale, chopped
• 4 tablespoon lettuce seed mixture
• 2 tablespoon vegetable oil
• 1 tablespoon vegetable margarine with butter flavor
• 1 tablespoon raw cane sugar
• 4 onion (s)
• 0.5 teaspoon ½ cayenne pepper
• salt and pepper
• Vegetable oil
• 1 tablespoon chili powder

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Instructions

1. Preheat the oven to 200 ° C. Wash the pumpkin and dice with the skin on. Put in a bowl and mix with 2 tablespoons of vegetable oil, chili powder and a little salt and pepper. Line the baking sheet with parchment paper and spread the pumpkin cubes on it. Bake in the oven for 30-35 minutes, until the pumpkin turns brown around the edges.
2. Peel, halve and slice the onions. Heat vegetable oil in a medium-sized pan and sauté the onions over medium heat until translucent. When tender, increase the heat and continue frying the onion until brown. Stir in the raw cane sugar and let it caramelize. Then set the onions aside.
3. Bring 250 ml of salted water to the boil and simmer the bulgur for 10 minutes over low heat. Stir in the vegetable butter and set aside the bulgur.
4. Heat the oil in a medium-sized pan. Add the kale and a pinch of salt and fry over medium heat until the cabbage collapses and is cooked through, but is still firm to the bite. Toast the lettuce seed mixture in a small pan without oil. Put both aside.
5. Spread the bulgur, pumpkin, kale and onions all around the bowl. Finally, pour the lettuce seed mixture over the kale.
6. Tip: Depending on your taste, you can also use other types of pumpkin. The bulgur can also easily be exchanged for rice, couscous or other types of grain.