Indulge in the flavors of autumn with this vibrant Fall Nourish Bowl. Featuring roasted spiced chickpeas, pumpkin, brussels sprouts, and kale, all nestled over creamy hummus, and topped with pomegranate and sesame seeds. A wholesome, plant-based delight perfect for a cozy meal.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Medium | Cook Time 50 min | Servings 2 | Serving Size 1 bowl (500g) | Est. Cost $10.0 |
Est. Calories 1278 per serving | Carbs 183.4g (67%) | Protein 58g (116%) | Fats 40.5g (52%) | Daily Diet 2000 cal (64%) |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
butternut squash
500 g
peeled and diced
brussels sprouts
10 piece
halved or quartered
chickpeas
420 g
drained, rinsed, and pat dry
olive oil
2 tbsp
to coat
paprika
2 tsp
onion powder
1 tsp
garlic powder
2 tsp
dried parsley
2 tsp
salt
1 pinch
generous
black pepper
1 pinch
generous
hummus
200 g
pomegranate
¼ cup
seeds
butternut squash
500 g
peeled and diced
brussels sprouts
10 piece
halved or quartered
chickpeas
420 g
drained, rinsed, and pat dry
olive oil
2 tbsp
to coat
paprika
2 tsp
onion powder
1 tsp
garlic powder
2 tsp
dried parsley
2 tsp
salt
1 pinch
generous
black pepper
1 pinch
generous
hummus
200 g
pomegranate
¼ cup
seeds
sesame seeds
1 tbsp
kale
2 cup
finely chopped
lemon
0.5 piece
salt
1 pinch
Preheat oven to 200°C/400°F. Mix the paprika, onion powder, garlic powder, dried parsley, salt, and black pepper in a bowl.
Add the chickpeas, pumpkin, and brussels sprouts to a baking pan. Drizzle with olive oil and sprinkle over the seasoning. Toss to coat.
Bake for around 40 minutes, until lightly golden. Toss around the 30-minute mark.
While baking, add kale, lemon juice, and a pinch of salt to a bowl. Massage with clean hands to soften the kale.
Add hummus to the base of the bowls and top with kale, roasted veg, and chickpeas. Sprinkle with sesame seeds and pomegranate seeds.
