Mushroom & Chickpea Health Bowl with Crushed Walnuts and Lemon
500 g pumpkin, peeled and chopped
2 tbsp olive oil
2 tbsp coconut oil
500 g brown mushrooms, roughly chopped
1 tbsp Moroccan seasoning
425 g can chickpeas, rinsed and drained
200 g salad leaves
½ cup roasted red peppers, sliced
1 cucumber, sliced
170 g small fresh beetroot, peeled and grated
½ cup natural yoghurt
¼ cup crushed walnuts, toasted
2 tbsp sunflower seeds , toasted
½ cup cup basil leaves
Lemon and garlic dressing
1 lemon, juiced
1 clove garlic, crushed
¼ cup cup extra virgin olive oil
2 tbsp honey
1 tsp chilli flakes
How to make it
1
Preheat oven to 180c. Line a tray with baking paper and add pumpkin. Drizzle with oil and season with salt and pepper. Cook pumpkin for 35-40 minutes till golden and tender.
2
Meanwhile, heat a frypan with coconut oil, add mushrooms, Moroccan seasoning and cook for 5-6 minutes till golden and tender. Add chicken peas and warm through.
3
To Make the dressing. Combine all ingredients in a small screw top jar and shake to combine.
4
Assemble bowls by arranging salad leaves, red peppers, cucumbers, roasted pumpkin, mushroom and chickpea mix. Top with yoghurt, crushed walnuts and sunflower seeds, basil leaves and drizzle with dressing.
Ingredients
500 g pumpkin, peeled and chopped
2 tbsp olive oil
2 tbsp coconut oil
500 g brown mushrooms, roughly chopped
1 tbsp Moroccan seasoning
425 g can chickpeas, rinsed and drained
200 g salad leaves
½ cup roasted red peppers, sliced
1 cucumber, sliced
170 g small fresh beetroot, peeled and grated
½ cup natural yoghurt
¼ cup crushed walnuts, toasted
2 tbsp sunflower seeds , toasted
½ cup cup basil leaves
Lemon and garlic dressing
1 lemon, juiced
1 clove garlic, crushed
¼ cup cup extra virgin olive oil
2 tbsp honey
1 tsp chilli flakes
