Recipes & Gastronomy › Featured Recipe
Autumn Buddha Bowl: nourishing and comforting
Roasted pumpkin (airfryer), quinoa, lemon tahini.
🥗 2 servings •
🍂 Autumn •
Benefits: steady energy, smooth digestion, glowing skin
A golden pumpkin, a squeezed lemon, and the calm of an autumn evening.
This bowl embodies the TEB rhythm: slow, vibrant, essential.
Warmth, texture, balance — a meal that nourishes as much as it soothes.
🌿 Ingredients (for 2 bowls)
Base
- 200 g pumpkin (butternut or red kuri), diced (2–2.5 cm)
- 100 g quinoa (rinsed)
- 1 handful rocket or finely chopped kale
- ½ red onion
- ½ avocado (optional)
Toppings
- Roasted pumpkin seeds or nuts
- Some cubes of feta or roasted tofu
- Pomegranate seeds
Lemon tahini sauce
- 2 tbsp tahini
- 1 to 1.5 tbsp lemon juice
- 1 to 2 tbsp warm water (for smooth texture)
- 1 tsp honey or agave syrup
- Sea salt, black pepper
🔥 Preparation — Ninja AirFryer Cuivre Jet
- Preheat the AirFryer to 200 °C (Air Fry mode, 3 min).
- Season the pumpkin: cubes + 1 tbsp olive oil, salt, pepper.
Arrange in a single layer in the basket. - AirFryer cooking: 200 °C · 14–18 min, shake halfway.
Goal: golden edges, tender centre. - Quinoa: cook in 2× its volume of salted water (10–12 min). Drain and let cool slightly.
- Lemon tahini sauce: mix all ingredients until smooth and creamy. Adjust water/lemon to taste.
- Assemble: quinoa, pumpkin, greens, red onion, avocado.
Add toppings (seeds, feta/tofu, pomegranate), drizzle with sauce, lemon zest + olive oil.
Tip: for extra crispy tofu, coat in starch + 1 tsp oil, airfry 10–12 min at 200 °C.
🌙 Effects on your body
Fibre, magnesium, beta-carotene: stable blood sugar, calm nervous system, nourished skin.
Lemon and tahini support natural collagen synthesis.
Ninja AirFryer “Cuivre Jet” — quick cooking & perfect golden touch
Ideal for roasting pumpkin & crispy tofu with minimal oil.
Time-saving, golden texture, easy to clean.
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