Winter bowl with roast pumpkin, sauerkraut, avocado, broccoli and almond ranch dressing

Preheat oven to 200 degrees Celsius.

Bring a medium pot of lightly salted water to the boil.

Add the quinoa to the boiling water and cook for 15 to 20 minutes, until just sprouted.

If the pumpkin is whole, cut in half and remove the seeds.

Cut in half again, then cut into wedges. Toss in a little salt and oil then roast in the oven for 20 to 25 minutes, until golden and tender.

Peel the broccoli stalk, slice, and remove the florets.

Mince the garlic.

Cut the avocado in half and scoop out the flesh. Cut into bitesized pieces, then place in a bowl and season with a little salt.

In a medium pot, fry the garlic for 15 seconds. Add the broccoli, a pinch of salt and a few big splashes of water. Cover and cook for 90 seconds, until just cooked.

Serve quinoa in a bowl with roast pumpkin, sauerkraut, avocado and broccoli around the side. Drizzle over with ranch dressing and dig in.