Uploaded April 2026 | Updated September 2026, 2 weeks ago
Spiced Pumpkin Nourish Bowl👇🏼😍 This colourful bowl has crunchy chickpeas, roasted pumpkin, lemon kale, beetroot, avocado, mint and sesame seeds on a bed of creamy hummus.
Follow @tessbegg for more recipes!
Serves 2
Pumpkin and chickpeas:
500g butternut pumpkin (squash), peeled and diced
420g can chickpeas, drained, rinsed and pat dry
Drizzle of olive oil to coat it all
3 tsp smoked or sweet paprika
3 tsp ground cumin
1 tsp ground coriander
2 tsp garlic powder
1 tsp chilli flakes
Generous pinch of salt and pepper
Kale:
2-3 cups finely chopped kale
1/2 lemon, juiced
1-2 tsp olive oil
Pinch of salt
Hummus: (can use store bought)
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 avocado, sliced
1 medium cooked beetroot, diced
Sesame seeds
Fresh mint, chopped
Preheat oven to 200°C/400°F. Add the pumpkin and chickpeas on a baking tray. Add the olive oil and seasonings and toss to coat. Place in the oven 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, beetroot, avocado, mint and sesame seeds. Enjoy!
#vegan #plantbased #salad #easyrecipes #healthyrecipes
Spiced Pumpkin Nourish Bowl👇🏼😍 This colourful bowl has crunchy chickpeas, roasted pumpkin, lemon kale, beetroot, avocado, mint and sesame seeds on a bed of creamy hummus.
Follow @tessbegg for more recipes!
Serves 2
Pumpkin and chickpeas:
500g butternut pumpkin (squash), peeled and diced
420g can chickpeas, drained, rinsed and pat dry
Drizzle of olive oil to coat it all
3 tsp smoked or sweet paprika
3 tsp ground cumin
1 tsp ground coriander
2 tsp garlic powder
1 tsp chilli flakes
Generous pinch of salt and pepper
Kale:
2-3 cups finely chopped kale
1/2 lemon, juiced
1-2 tsp olive oil
Pinch of salt
Hummus: (can use store bought)
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 avocado, sliced
1 medium cooked beetroot, diced
Sesame seeds
Fresh mint, chopped
Preheat oven to 200°C/400°F. Add the pumpkin and chickpeas on a baking tray. Add the olive oil and seasonings and toss to coat. Place in the oven 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, beetroot, avocado, mint and sesame seeds. Enjoy!
#vegan #plantbased #salad #easyrecipes #healthyrecipes
