Millet bowl with edamame, tofu and roasted pumpkin

Steps

1. Cut the pumpkin and tofu into cubes, toss with oil, salt and smoked paprika and roast at 200 °C for 25 minutes.
2. Rinse the millet with hot water and simmer it in double the amount of salted water for 15 minutes.
3. Cook the edamame in boiling water for 4 minutes and drain.
4. Fill a bowl with millet, pumpkin, tofu and edamame and sprinkle with pumpkin seeds.