Roasted Vegetable and Chickpea Grain Bowl with Green Tahini
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Ingredients
- 400 g tinned chickpeas, drained
- 400 g butternut squash, peeled and cubed
- 1 red pepper, sliced
- 100 g kale, chopped
- 2 tbsp tahini
- 1 lemon
- 1 garlic cloves
- 200 g quinoa
- 2 tbsp olive oil
- 1 tsp ground cumin
Nutrition (per serving)
- Calories
- 492 kcal
- Protein
- 18.2 g
- Carbohydrate
- 59.7 g
- of which sugars
- 6.4 g
- Fat
- 17 g
- of which saturates
- 2.2 g
- Fibre
- 15.3 g
- Salt
- 0.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the butternut squash, red pepper and chickpeas with the olive oil and ground cumin, and roast for 25 minutes until tender.
- 2
Cook the quinoa according to the pack instructions.
- 3
Whisk the tahini with the lemon juice, crushed garlic and a splash of water, then stir through half the chopped kale to make a green tahini dressing.
- 4
Massage the remaining kale with a little oil.
- 5
Divide the quinoa, kale, roasted vegetables and chickpeas between four bowls and drizzle with the green tahini dressing.
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