Directions
- 1Add pumpkin and brussels sprouts to a baking pan.
- 2Drizzle olive oil over the vegetables.
- 3Season with salt and pepper.
- 4Add garlic powder, onion powder, and dried parsley.
- 5Toss the vegetables to coat with seasoning.
- 6Add drained and pat-dried chickpeas to a separate baking pan lined with parchment paper.
- 7Drizzle olive oil over the chickpeas.
- 8Season chickpeas with paprika, salt, and black pepper.
- 9Toss the chickpeas to coat.
- 10Bake the vegetables and chickpeas in a preheated oven at 200°C/400°F for about 40 minutes.
- 11Add finely chopped kale to a bowl.
- 12Squeeze half a lemon over the kale.
- 13Add a pinch of salt to the kale.
- 14Massage the kale with your hands to soften it.
- 15Spread hummus at the base of a serving bowl.
- 16Top the hummus with the massaged kale.
- 17Add the roasted pumpkin to the bowl.
- 18Add the roasted brussels sprouts to the bowl.
- 19Add the roasted chickpeas to the bowl.
- 20Sprinkle pomegranate seeds over the bowl.
- 21Sprinkle sesame seeds over the bowl.
- 22Serve and enjoy your crunchy chickpea, pumpkin, brussels sprout & hummus bowl.
Ingredients
- 500 g butternut squash or pumpkin, peeled and diced
- 10 brussels sprouts, halved/quartered
- 420 g chickpeas, drained, rinsed and pat dry
- drizzle olive oil
- 2 tsp paprika
- 1 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dried parsley
- pinch salt
- pinch black pepper
- 200 g hummus
- pomegranate
- sesame seeds
- 2 cups finely chopped kale
- 0.5 lemon
Equipment
baking panparchment paperbowllemon squeezerlarge serving bowl
Tips
- Preheat oven to 200°C/400°F.
- Mix the seasoning/spices in a bowl.
- Bake for around 40 minutes, until lightly golden. Toss around the 30 minute mark.
- Massage kale with lemon and salt to soften it.
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