Crunchy Chickpea, Pumpkin, Brussel Sprout & Hummus Bowl

• porcije: Serves 2
• ukupno vrijeme: 1 hour 10 minutes

Sastojci

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Roast veg and chickpeas:

500g butternut squash or pumpkin, peeled and diced

10 brussels sprouts, halved/quartered

420g can of chickpeas, drained, rinsed and pat dry to remove any water (cooked chickpeas not raw)

Drizzle of olive oil to coat it all

2 tsp paprika

1 tsp onion powder

2 tsp garlic powder

2 tsp dried parsley

Generous pinch of salt and black pepper

Other:

200g hummus

Pomegranate

Sesame seeds

2 cups finely chopped kale

1/2 lemon

Pinch of salt

Upute

Preheat oven to 200°C/400°F. Mix the seasoning/spices in a bowl.

Add the chickpeas, pumpkin and brussels sprouts to the baking pan (lined with parchment paper if it’s not non-stick). Drizzle with olive oil and sprinkle over the seasoning. Toss to coat. Bake for around 40 minutes, until lightly golden. I like to give it a toss around the 30 minute mark.

Whilst it’s baking, add the kale, lemon and salt to a bowl and massage with clean hands to soften the kale.

Add the hummus to the base of the bowls and top with the kale, roasted veg and chickpeas. Sprinkle with sesame seeds, pomegranate. Enjoy!