Welcome back! Today I have an amazing lunch bowl recipe for you guys. (Activate subtitles for the English version!) This video is sponsored by Siemens who I have been working with me for a while now and who play a big part in my newly designed kitchen. I have been making a version of this bowl for the past two months I’d say and yet to be tired of it. It has three components and a real spring vibe to it. Roasted sweet potato (an ode to winter), green asparagus and a quinoa salad. The salad can also be great stand-alone, and I’ve made sure to double the measurements, so you’ll have some leftovers after making this recipe. It’ll make a great dinner or lunch the next day! In this video I’m using the Siemens iQ700 oven with its special varioSpeed function, which reduces cooking time by up to 50%. And my beloved huge Side-by-Side Fridge with hyperFresh, which keeps fruits and vegetables fresh for longer. Three Part Lunch Bowl For two servings Sweet potato: 500 g sweet potato 2 tbsp frying oil / olive oil ½ teaspoon paprika powder ¼ teaspoon cayenne ½ - 1 teaspoon salt Quinoa salad 120 g quinoa 1 bell pepper 1 strand of spring onion ½ can of chickpeas 100g vegan feta 2 handfuls of coriander 2 handfuls of pomegranate seeds Dressing: 3 tbsp olive oil 1 tbsp tamari ½ teaspoon cumin ½ lime salt and pepper 10 stalks of green asparagus 2-3 tbsp olive oil salt 1. Cook quinoa in a rice cooker or saucepan according to the package insert. 2. Preheat the oven to 180°C. 3. Wash the sweet potato and cut into cubes. In a bowl, mix thoroughly with the oil, paprika, cayenne and salt. Bake in the oven on a parchment-lined baking sheet for 30 minutes. 4. Next prepare the quinoa salad. Mix all ingredients for the dressing in a small bowl. 5. Chop the bell pepper and spring onion into small pieces and combine with the cooked quinoa and chickpeas in a bowl. Dice (vegan) feta and chop coriander. Add both to the quinoa, as well as the dressing and mix well. Garnish with pomegranate seeds. 6. Wash the asparagus and cut or break the ends. Heat olive oil in a pan and add asparagus over medium to low heat. Fry as evenly as possible on all sides. Season with salt. 7. Arrange all ingredients in a large bowl or plate. Enjoy!