Good morning fellow steemians. I hope you all had a great start of the new week. I sure did... I bought a new camera since my old one broke down during our Europe trip. Though I'm still learning how to use it I'm super excited with the new Nikon D5600.

Thank you all so much for your ongoing support which made it possible to buy this new camera! Fully paid by steem :) Now that I have a better camera I am also planning to take up a food photography course to make yummier looking pics. So I will have to invest in some proper lightening too I reckon... but first things first. Getting to know the new little toy!

The first experiment.... a Buddha bowl. Thanks, @lenasveganliving for this wonderful theme. Buddha bowls are a regular at our home to clear out the fridge before going to the market. I love the color they bring to the kitchen table and they always turn out so yummy!

Also big thank you to @woman-onthe-wing and all our fantastic sponsors for making this challenge possible!

Plant-powered Buddha Bowl

Ingredients

Roasted veggies

Pumpkin, chopped
Cooked chickpeas
Garlic powder
Cumin powder
Dried oregano
extra virgin olive oil
Sea salt and black pepper to taste

For the avocado dressing

Half an avocado
sesame oil
Lime
Sea salt and black pepper to taste

For the Buddha bow

Red cabbage, shredded
Cucumber, chopped
Cherry tomatoes, halved
Pomegranate seeds
Cooked hulled buckwheat
Sunflower seeds
Hemp hearts
Mix of lettuce and arugula

Directions

Preheat the oven to 200C or 400F.
Add pumpkin, chickpeas, and herbs to a baking sheet. drizzle with a little oil. Toss to coat and roast for 20 to 30 minutes or until the pumpkin is soft and slightly browned.
Meanwhile, add all dressing ingredients to a small blender or bowl and blend/mash until smooth. Add water if needed to improve consistency. Set aside.
4.Cut all other ingredients.
Add salad greens in the bottom of a bowl and top with roasted pumpkin and all the other ingredients to a bowl. Finish with dressing, sunflower seeds, and hemp hearts.