Greek Chickpea Loaded Kumara with Roasted Pepper & Walnut Sauce
This Greek Chickpea Loaded Kumara with Roasted Pepper & Walnut Sauce is jam-packed with plant goodness. Perfect for your work lunches!
Ingredients
Kumara
- 500g baby kumara halved lengthways
Salad
- 1 punnet cherry tomates halved
- 1 Lebanese cucumber thinly sliced into rounds
- 1 yellow capsicum finely diced
- Olive oil
- Red wine vinegar
Chickpeas
- 1 can chickpeas drained and rinsed
- ½ tsp each sweet paprika, dried mint, dried oregano and garlic powder
- ½ tsp salt
To Serve
- 1 handful baby spinach
- ¼ cup coconut yoghurt
- Roasted Red Pepper & Walnut Sauce recipe below
- Dill to garnish
- 2 Tbsp toasted seeds e.g. hemp, sunflower or poppy seeds
Roasted Red Pepper & Walnut Sauce
- 4 pieces preserved roasted red peppers approx. 200g
- ½ cup walnuts toasted
- 2 Tbsp olive oil
- 1 Tbsp nutritional yeast flakes
- 1 tsp smoked paprika
- Juice of half a lemon
- 1 clove garlic minced
- ½ tsp salt
Instructions
- Preheat oven to 220°C. Pre-make red pepper sauce (if using).
- Toss kumara halves on a lined oven tray with a generous drizzle of oil. Season kumara and turn them so they are facing cut-side down. Roast for 30-35 minutes, until golden and tender.
- In a bowl, toss tomatoes, cucumber and capsicum with a drizzle of olive oil and red wine vinegar. Season to taste with salt and pepper.
- Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chickpeas for 5-6 minutes, tossing regularly, until golden. Add spices and salt to pan and cook a further 1-2 minutes, until fragrant. Season to taste.
- Serve spinach topped with kumara, salad, chickpeas and a dollop of coconut yoghurt. Drizzle with roasted red pepper sauce and garnish with dill and toasted seeds.
Roasted Red Pepper & Walnut Sauce
- Blitz all sauce ingredients together in a food processor or Nutra Bullet until smooth. Season to taste.
