CHICKPEA AND VEG ABUNDANCE BOWL
Bowl food is so healthy and delicious and you can add almost anything you like. How about toasted nuts or seeds, a spoonful of tahini, hummus or yoghurt or a few drops of chilli sauce?
SERVES 4
PREP 15 MINUTES
COOK 30–35 MINUTES
2 x 400g (14oz) cans (3 cups) chickpeas, rinsed and drained
½ tsp ground cumin
½ tsp chilli powder
5 tbsp olive oil
1 large red onion, cut into wedges
2 red or yellow (bell) peppers, deseeded and cut into chunks
450g (1lb) sweet potatoes, peeled and cubed
200g (7oz) cherry tomatoes
3 whole garlic cloves, unpeeled
a few sprigs thyme and rosemary
200g (7oz) kale, trimmed and large stems removed
a handful of coriander (cilantro) or parsley, chopped
cooked brown rice, bulgur wheat or quinoa, to serve
1 ripe avocado, peeled, stoned (pitted) and thinly sliced
sea salt and black pepper
ALMOND BUTTER DRESSING
2 tbsp almond butter
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp honey mustard
juice of ½ lemon
Preheat the oven to 200°C (180°C fan)/400°F/gas 6.
Put the chickpeas in a bowl with the ground cumin, chilli powder and a pinch of sea salt. Toss lightly in 2 tablespoons olive oil. Spread them out in a single layer on a baking tray (cookie sheet) and roast in the preheated oven for about 20 minutes, turning once or twice, until golden brown and slightly crisp. Remove and cool a little.
Meanwhile, put the red onion, peppers, sweet potatoes and tomatoes in a large roasting pan. Tuck the garlic down between the vegetables and sprinkle with the thyme and rosemary. Drizzle with the remaining oil and season with salt and pepper.
Roast in the preheated oven for 25–30 minutes or until the vegetables are tender. Add the kale to the pan, stirring it into the roasted vegetables, and return to the oven for 5 minutes. Discard the herbs and squeeze the garlic cloves out of their skins into the vegetable mixture. Stir in the chopped coriander or parsley.
While the vegetables are cooking, make the almond butter dressing: whisk the ingredients together until smooth, or shake vigorously in a screw-top jar. If it’s too thick, add a little water.
Divide the chickpeas and vegetables among four shallow serving bowls, together with some brown rice, bulgur wheat or quinoa. Top with the avocado and drizzle with almond butter dressing.