Time for a fruity taste of autumn! Our pineapple and pumpkin bowl combines the most wonderful flavours of rice, pumpkin, pineapple, grapes and spices. A treat for the eyes and the taste buds, it will keep you full for longer and give you the energy you need for autumn walks or long days at work. We love our bowls!
Ingredients for 1–2 portions of pineapple and pumpkin bowl:
- 100 g basmati rice
- 1/2 bunch coriander leaves
- 200 g Hokkaido pumpkin
- 1 tbsp sunflower oil
- 1 tsp curry powder
- Salt and pepper
- 1 nectarine
- 50 g red grapes
- 100 g pineapple
- 1 small stick of celery
- 1–2 spring onions
- 1 tsp each of cumin seeds, turmeric, sweet paprika powder
- 2 tbsp olive oil
- 8 tbsp orange juice
- 1/2 tsp black cumin seeds
Preparation time: approx. 25 minutes
Prepare the rice according to the instructions on the packet. While it’s cooking, roughly chop the coriander leaves and mix into the rice once it’s ready.
Cut the pumpkin into quarters, remove the seeds, cut the flesh into very thin slices. Heat the sunflower oil in a pan, fry the pumpkin slices over a medium to strong heat for approximately 2 minutes, sprinkle curry powder over the pumpkin, deglaze with 3 tablespoons of water, bring to the boil, stir and season with salt and pepper.
Cut the nectarine in half, remove the stone and slice it finely. Wash and halve the grapes. Peel the pineapple, divide it into six pieces, remove the core and cut into bite-sized pieces. Slice the celery finely. Wash the spring onions and cut them into roughly 5 cm pieces, halve them lengthways.
Purée the cumin seeds, turmeric, paprika, olive oil and orange juice.
Tip: If possible, heat up the rice before eating, arrange the prepared fruit and vegetables on top, sprinkle with black cumin seeds and serve with the dressing.
A truly autumnal “super bowl”!
Your Dole team