Roasted Pumpkin and Chickpea Grain Bowl
Roasted Kent pumpkin with crispy chickpeas and pearl couscous — vegan Australian grain bowl with tahini dressing and 18g protein.
10mPrep
25mCook
2Servings
490Calories
18gProtein
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Ingredients
- 300 gKent pumpkin
- 200 gcanned chickpeas
- 150 gpearl couscous cooked
- 20 gtahini
- 15 mllemon juice
- 15 gpepitas
- 3 gsmoked paprika
- 20 mlolive oil
- 2 gsea salt
Ingredients
- 300 g Kent pumpkin
- 200 g canned chickpeas
- 150 g pearl couscous cooked
- 20 g tahini
- 15 ml lemon juice
- 15 g pepitas
- 3 g smoked paprika
- 20 ml olive oil
- 2 g sea salt
Instructions
- Cut pumpkin into wedges; toss with oil, paprika, salt.
- Drain and toss chickpeas in oil and paprika separately.
- Roast both at 200°C for 25 min.
- Make tahini sauce: mix tahini, lemon juice, 2 tbsp water.
- Build bowl: couscous, pumpkin, chickpeas.
- Drizzle tahini; scatter pepitas.