Roast Pumpkin & Pomegranates Bowl
Josh Ball
Rated 5.0 stars by 2 users
Category
Salad
Servings
2
Prep Time
10 minutes
Cook Time
35 minutes
Pomegranates in Salads? Absolutely!
Salads don’t have to be boring, especially when you toss in some juicy, jewel-like pomegranate seeds! This Roast Pumpkin, Pomegranate & Chickpea Bowl by @tessbegg is a vibrant, hearty dish that’s equal parts nourishing and delicious.
The sweet, caramelised roast pumpkin pairs beautifully with the crunchy chickpeas, while the burst of pomegranate brings a fresh, tangy twist that lifts the whole dish. It’s proof that pomegranates aren’t just for snacking, they’re the perfect way to add a pop of flavour and colour to your salads!
Drizzle over a zesty dressing, throw in some fresh greens, and you’ve got yourself a wholesome, flavour-packed bowl that’s great for any time of the year.
Craving fresh, perfectly imperfect produce? Check out our Farmers Pick pantry—spend $100 or more and score FREE shipping! 🚛🚨
Ingredients
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2 cups chickpeas, drained and rinsed drizzle of olive oil
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1 tsp garlic powder
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1 tsp paprika
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Pinch of salt and pepper
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1 small whole butternut pumpkin, peeled and diced Drizzle of olive oil
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Pinch of salt and pepper
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2 cups chopped kale 1/2 lemon, juiced
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*or 2 cups spinach
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1 tsp olive oil
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Pinch of salt
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1/4 red onion, sliced 1/2 cup pomegranate Hummus dip
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Sesame seeds
Beans
Potatoes
Kale or spinach
Other
Directions
Preheat the oven to 200c. Add the pumpkin on a lined baking tray and add the olive oil, salt, pepper. Toss to coat.
Add the chickpeas to a lined baking tray and add the oil, salt, pepper, paprika and garlic powder. Toss to coat.
Place both trays in the oven (pumpkin on top) and bake for 30-35 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.
When the pumpkin and beans are ready, add the hummus in the bottom of a bowls, then top with kale, pumpkin, beans, more kale, red onion, pomegranate and sesame seeds. Enjoy!
