Oct 10

Turmeric Chickpea Buddha Bowl with Pecans and Raisins

Need a leisurely, lunch on the go? Prepare this beautifully layered Buddha Bowl in a glass jar for a nifty but oh-so-trendy “mobile meal”.

Recipe courtesy of INC

1 Serving

  • ½ bunch cleaned kale
  • ¼ butternut squash
  • 1tbsp. coconut oil
  • ½ tsp. turmeric and paprika
  • 1 small beetroot
  • 2 tbsp. pomegranate
  • 130 g cooked chickpeas
  • 20 g pecans

1) Add the cleaned beets and butternut squash to a large pot and bring them to boil for 20 minutes.
2) While they’re boiling, set up a steamer. Place the cleaned kale into the steamer basket. Place the basket over the simmering water. Cover with a lid and steam until tender and cooked through (about 10 minutes), then drain and reserve.
3) Mix the chickpeas with the coconut oil and spices (turmeric and paprika) in a medium-sized bowl, then sauté this mix for 5 minutes in a medium-sized pan.
4) To serve, place the kale leaves in a medium-sized bowl with the beetroot and butternut squash on one side and the spiced chickpeas on the other. Sprinkle the pomegranate, pecans and raisins on top.

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