Uploaded September 2024 | Updated September 2026, 3 weeks ago
Want to eat healthier?👇🏼🌿 Try my nourish bowls! They’re a delicious way to eat more plants, and you’ll enjoy it because they’re packed with flavour and texture with the different layers!
Here we have crunchy chickpeas, roast pumpkin, red onion, lemon kale & pomegranate on a bed of hummus.
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @tessbegg for more recipes✨
Serves 2
Chickpeas:
2 cups canned chickpeas, drained and rinsed
Drizzle of olive oil
2 tsp garlic powder
1 tsp onion powder
2 tsp smoked paprika
Pinch of salt and pepper
Pumpkin:
500g butternut pumpkin, peeled and diced
Drizzle of olive oil
Pinch of salt and pepper
Kale:
2 cups chopped kale
1/2 lemon, juiced
1 tsp olive oil
Pinch of salt
Hummus:
400g can chickpeas, drained and rinsed
1 tbsp olive oil
Pinch of salt and pepper
Juice from 1 lemon
1/4 cup tahini
1 small garlic clove, chopped
Water to thin if needed
Other:
1/2 red onion, sliced
1/2 cup pomegranate seeds
Sesame seeds
Preheat oven to 200°C/390°F. Add the pumpkin on a lined baking tray and add the olive oil, salt, pepper, and toss to coat.
Add the chickpeas to a separate lined baking tray and add the oil, seasonings and toss to coat.
Place both trays in the oven (pumpkin on top) and bake for 35 minutes.
In the meantime, add the kale to a bowl along with the lemon juice, olive oil and salt. Massage the kale with clean hands to soften.
Add the hummus ingredients to a blender or processor and blend until creamy.
When the pumpkin and chickpeas are ready, add the hummus in the bottom of a bowls, then top with kale, pumpkin, chickpeas, red onion, pomegranate and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
Want to eat healthier?👇🏼🌿 Try my nourish bowls! They’re a delicious way to eat more plants, and you’ll enjoy it because they’re packed with flavour and texture with the different layers!
Here we have crunchy chickpeas, roast pumpkin, red onion, lemon kale & pomegranate on a bed of hummus.
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @tessbegg for more recipes✨
Serves 2
Chickpeas:
2 cups canned chickpeas, drained and rinsed
Drizzle of olive oil
2 tsp garlic powder
1 tsp onion powder
2 tsp smoked paprika
Pinch of salt and pepper
Pumpkin:
500g butternut pumpkin, peeled and diced
Drizzle of olive oil
Pinch of salt and pepper
Kale:
2 cups chopped kale
1/2 lemon, juiced
1 tsp olive oil
Pinch of salt
Hummus:
400g can chickpeas, drained and rinsed
1 tbsp olive oil
Pinch of salt and pepper
Juice from 1 lemon
1/4 cup tahini
1 small garlic clove, chopped
Water to thin if needed
Other:
1/2 red onion, sliced
1/2 cup pomegranate seeds
Sesame seeds
Preheat oven to 200°C/390°F. Add the pumpkin on a lined baking tray and add the olive oil, salt, pepper, and toss to coat.
Add the chickpeas to a separate lined baking tray and add the oil, seasonings and toss to coat.
Place both trays in the oven (pumpkin on top) and bake for 35 minutes.
In the meantime, add the kale to a bowl along with the lemon juice, olive oil and salt. Massage the kale with clean hands to soften.
Add the hummus ingredients to a blender or processor and blend until creamy.
When the pumpkin and chickpeas are ready, add the hummus in the bottom of a bowls, then top with kale, pumpkin, chickpeas, red onion, pomegranate and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
