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Toasty chickpea, seed, roast pumpkin bowl with herb yoghurt

This bowl literally saved me worrying about what to eat for work day lunches for days! All ingredients can be prepped in advance and stored, then quickly popped into a bowl ready for your body to refuel and replenish with a beautiful balance of nutrients.

Toasty chickpeas and seeds can be done in many different ways and using a variety of spices. Don’t hold back on trying your own versions and being creative. They’re a fabulous way to add plant proteins, fats and fibre to a meal.

 

TOASTY CHICKPEA, SEED, ROAST PUMPKIN BOWL WITH HERB YOGHURT

Serves 4

Gluten free : Dairy free (optional) : Vegetarian

800g jap pumpkin, cut into 4 wedges

2 tablespoon (40ml) extra virgin olive oil

1x 400g tin chickpeas, rinsed and drained

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon garlic powder*

1/4 cup pumpkin seeds / pepitas

1/4 cup sunflower seeds

300g cherry tomatoes, quartered

Herb yoghurt:

1 cup (250g) natural dairy or coconut yoghurt

2 teaspoons (10ml) maple syrup or honey

2 tablespoons (40ml) lemon juice

1/2 cup finely sliced mint leaves

pinch sea salt and black pepper

Heat oven to 200C and line 2 baking trays with greaseproof paper. Lay the pumpkin wedges on one tray, drizzle with 1 tablespoon extra virgin olive oil, and toss to coat. Whilst pumpkin is cooking toss the chickpeas with cumin, coriander, garlic powder and 1 tablespoon extra virgin olive oil and spread over the other tray. Place trays in the oven to bake for 30 minutes. Take the chickpea tray out of the oven and toss the pepitas and sunflower seeds through, then place back in oven with the pumpkin to cook a further 10 minutes. Whisk together the ingredients for the yoghurt and spread evenly over individual bowls or a serving platter. Once chickpeas, seeds and pumpkin are cooked, remove from oven, allow to cool briefly then arrange over the top of the yoghurt with the tomatoes and serve.

*You can buy garlic powder on the spice rack at your local grocery store, it’s great to keep on hand for when fresh garlic isn’t handy or may burn in recipes like these.

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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