Description
A glorious plant-based buddha bowl featuring roasted butternut squash and chickpeas
Ingredients
For the Roasted Butternut Squash
- 150g butternut squash, peeled and diced
- 1 teaspoon olive oil
- 1/4 teaspoon Ras el hanout
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
For the chickpea stew
- 120g cooked chickpeas
- 100g cherry tomatoes, chopped
- 1/2 medium courgetted, diced
- 1/2 red chilli, sliced
- 1 shallot, finely chopped
- 1 garlic clove, finely minced
- 1 small vegetable stock cube
- Handful coriander, leaves and stalkes separated then chopped
- Salt and pepper, to taste
To serve
- 120g cooked basmati rice
- 1/2 small avocado
Instructions
Line a baking tray with parchment paper then preheat the oven to 220C. Combine all the ingredients for the roasted squash and mix well. Carefully arrange the squash on the baking tray then bake for 20 minutes or until tender and golden brown, keep warm.
Heat one teaspoon of olive oil in a non-stick pan over medium heat. Fry shallots for 1 minute or until softened then add cherry tomatoes, ras el hanout, coriander stalks and garlic. Fry for 5 minutes then add cooked chickpeas, vegetable stock cube, chilli, and a tiny splash of water. Cook on a simmer for 6 minutes to allow the chickpeas soak up the flavour of the tomato sauce. After 3 minutes of cooking, add the courgettes. Season with salt and pepper if needed then stir in the chopped coriander and take the pan off the heat.
Serve the chickpeas with steamed basmati rice, roasted squash and avocado. Garnish with extra fresh coriander if desired.
Notes
Swap white rice with quinoa or cauliflower rice for a lower GI or a lower carb meal.
Nutrition
- Serving Size: Serves 1
- Calories: 484
- Sugar: 13.3g
- Sodium: 38.5mg
- Fat: 14.4g
- Saturated Fat: 2.5
- Carbohydrates: 71g
- Fiber: 13.4
- Protein: 18g