Butternut and Chic Pea Bowl

Updated: Dec 2, 2019



This bowl is filled with plant-based wholesome goodness. This Butternut and Chic Pea Buddha Bowl is quick and simple to make and is perfect for lunch or dinner.

This bowl is loaded with different veggies and has great fibre and protein from the chic peas. Talking about chic peas, these versatile little legumes are one of my favourite legumes to add to many dishes and have an abundance of health benefits such as controlling blood sugar levels. They even help with weight loss as well as chic peas are also high in fibre and have slow releasing carbohydrates that make you feel full and keep your body fuelled.

This dish is:

  • Simple to make

  • Wholesome and satisfying

  • Fragrant and enchanting

  • You get a real umami flavour of savoury and sweet

You will need:

  • Pan

  • Pot

  • Oven

  • Baking tray

  • Wooden spoon

  • Prep Time: 10 Minutes

  • Cooking Time: 45 Minutes

  • Serves 3

Ingredients:

  • 250g Punnet of butternut or pumpkin

  • 150g Broccoli

  • 1 Tin of chic peas well rinsed and drained or 1 cup of cooked chic peas

  • 1/2 Onion diced

  • 2 Handfuls of spinach

  • 1/2 Teaspoon of chilli flakes

  • 1 Teaspoon of oregano

  • 1 Teaspoon of cumin

  • 1/4 teaspoon of tumeric

  • 1 Teaspoon of sage

  • Salt and pepper

  • 1 Cup of your favourite rice

For the Tahini dressing :

  • 2 Tablespoons of tahini

  • 1 Tablespoon of soya sauce

  • 1 Teaspoon of sweetener such as maple syrup of agave

  • 3 Tablespoons of lemon juice

  • 1-2 Tablespoons of warm water

Directions:

  1. Place your rice on the stove to cook and preheat oven to 200°C.

  2. Season the butternut with some salt, pepper and sage. Place in the oven to roast until soft (about 45 minutes).

  3. Sauté the onions in a pan on medium heat with a little bit of water and garlic until the onions are soft.

  4. Mix all of the spices and the chic peas together in a mixing bowl.

  5. Place the chic peas in the pan with the onions and cook until the chic peas are golden.

  6. Blanch the broccoli and spinach for a few moments until softened in a pot of boiling water.

  7. Once the chic peas are done and you have blanched the spinach and broccoli, start making the tahini sauce while the butternut and rice continue to cook.

  8. To make the tahini sauce just mix all of the ingredients in a small bowl until creamy and smooth.

  9. Once the butternut and rice are cooked start plating your bowls. Place 2/3 of a cup of rice into the middle of each bowl. Top the rice off on each side with the butternut, broccoli and spinach. In the middle of the rice, place 1/3 of a cup of the chic peas and onion mix and top off with the tahini dressing.

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