Uploaded July 2024 | Updated September 2026, 2 weeks ago
Maple roasted pumpkin nourish bowl👇🏼😍 Here we have crunchy chickpeas, roasted pumpkin in a maple and chilli glaze, quinoa, cucumber, spinach, red onion, pomegranate on a bed of creamy lemon yogurt! Such a light flavourful salad🌿
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch!
Makes 2 bowls
Pumpkin: (inspired by RecipeTinEats for this flavour combo)
500g Kent pumpkin, skin/seeds removed and diced
Light drizzle of olive oil to coat pumpkin
Pinch of salt
Pinch of pepper
1/2 tsp smoked paprika
1 1/2 tbsp maple syrup
1-2 tsp chilli flakes
Chickpeas:
2 cups canned chickpeas, drained and rinsed
Light drizzle of olive oil to coat chickpeas
1/2 tbsp maple syrup
3 tsp garlic powder
1-2 tsp chilli powder
2 tsp smoked paprika
Pinch of salt and pepper
Lemon yogurt:
3/4 cup dairy-free plain yogurt
Juice from 1 lemon
1/2 tbsp olive oil
1 garlic clove minced
Pinch of salt
1/2 tbsp maple syrup
Other:
Cucumber, diced
Pomegranate seeds
Red onion, sliced
Spinach leaves
2 cups cooked quinoa
Preheat oven to 200°C/390°F. Add the chickpeas and pumpkin on separate baking trays and add the olive oil, maple syrup and seasonings. Toss to coat. Place in the oven (chickpeas on bottom rack) and bake for 30-35 minutes minutes.
In the meantime, add the yogurt ingredients in a bowl and whisk to combine.
Once the chickpeas and pumpkin are ready, remove from oven and allow to cool.
Add the yogurt to a bowl, then the quinoa, spinach, pumpkin, chickpeas, red onion, cucumber and pomegranate. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
Maple roasted pumpkin nourish bowl👇🏼😍 Here we have crunchy chickpeas, roasted pumpkin in a maple and chilli glaze, quinoa, cucumber, spinach, red onion, pomegranate on a bed of creamy lemon yogurt! Such a light flavourful salad🌿
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch!
Makes 2 bowls
Pumpkin: (inspired by RecipeTinEats for this flavour combo)
500g Kent pumpkin, skin/seeds removed and diced
Light drizzle of olive oil to coat pumpkin
Pinch of salt
Pinch of pepper
1/2 tsp smoked paprika
1 1/2 tbsp maple syrup
1-2 tsp chilli flakes
Chickpeas:
2 cups canned chickpeas, drained and rinsed
Light drizzle of olive oil to coat chickpeas
1/2 tbsp maple syrup
3 tsp garlic powder
1-2 tsp chilli powder
2 tsp smoked paprika
Pinch of salt and pepper
Lemon yogurt:
3/4 cup dairy-free plain yogurt
Juice from 1 lemon
1/2 tbsp olive oil
1 garlic clove minced
Pinch of salt
1/2 tbsp maple syrup
Other:
Cucumber, diced
Pomegranate seeds
Red onion, sliced
Spinach leaves
2 cups cooked quinoa
Preheat oven to 200°C/390°F. Add the chickpeas and pumpkin on separate baking trays and add the olive oil, maple syrup and seasonings. Toss to coat. Place in the oven (chickpeas on bottom rack) and bake for 30-35 minutes minutes.
In the meantime, add the yogurt ingredients in a bowl and whisk to combine.
Once the chickpeas and pumpkin are ready, remove from oven and allow to cool.
Add the yogurt to a bowl, then the quinoa, spinach, pumpkin, chickpeas, red onion, cucumber and pomegranate. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
