Fall Nourish Bowl

Roasted spiced crunchy chickpeas, pumpkin, brussels sprouts, kale and pomegranate over creamy hummus.

By @tessbegg

Original recipe source

Cook time: 40 minutes

Servings: 2

Ingredients

• 2 tsp paprika
• 1 tsp onion powder
• 2 tsp garlic powder
• 2 tsp dried parsley
• 1 pinch salt
• 1 pinch black pepper
• 420 g chickpeas
• 500 g butternut squash or pumpkin
• 10 pieces brussels sprouts
• 1 drizzle olive oil
• 2 cups kale
• 0.5 piece lemon
• 1 pinch salt
• 200 g hummus
• 1 sprinkle sesame seeds
• 1 piece pomegranate

Instructions

1. Preheat oven to 200°C/400°F. Mix the seasoning/spices in a bowl.
2. 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.
3. Bake for around 40 minutes, until lightly golden. Toss the ingredients around the 30 minute mark.
4. Whilst it’s baking, add the kale, lemon and salt to a bowl and massage with clean hands to soften the kale.
5. Add the hummus to the base of the bowls and top with the kale, roasted veg and chickpeas. Sprinkle with sesame seeds, pomegranate.