Lunch

Turmeric Chickpea Bowl with Pecans and Raisins

Name: Turmeric Chickpea Bowl with Pecans and Raisins
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: ½ bunch cleaned kale; ¼ butternut squash; 1tbsp. coconut oil; ½ tsp. turmeric and paprika; 1 small beetroot; 2 tbsp. pomegranate; 130 g cooked chickpeas; 20 g pecans

superintendente 13 de August de 2021 0 Comments

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Turmeric Chickpea Bowl with Pecans and Raisins

Autor: superintendente Método de cocción: Healthy Cocina: INC Cursos: Lunch Claves de receta: P Pecan R Raisin

Tiempo de preparación 45 min Tiempo total 45 mins

Porciones: 1

Ingredients

Servings

½ bunch cleaned kale
¼ butternut squash
1tbsp. coconut oil
½ tsp. turmeric and paprika
1 small beetroot
2 tbsp. pomegranate
130 g cooked chickpeas
20 g pecans

Instructions

1) Add the cleaned beets and butternut squash to a large pot and bring them to boil for 20 minutes.
2) While they’re boiling, set up a steamer. Place the cleaned kale into the steamer basket. Place the basket over the simmering water. Cover with a lid and steam until tender and cooked through (about 10 minutes), then drain and reserve.
3) Mix the chickpeas with the coconut oil and spices (turmeric and paprika) in a medium-sized bowl, then sauté this mix for 5 minutes in a medium-sized pan.
4) To serve, place the kale leaves in a medium-sized bowl with the beetroot and butternut squash on one side and the spiced chickpeas on the other. Sprinkle the pomegranate, pecans and raisins on top.