Roast Pumpkin & Pomegranate Bowl

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.

Caramelised roast pumpkin pairs beautifully with crunchy chickpeas, while pomegranate adds a fresh, tangy twist. Drizzle with zesty dressing, toss in fresh greens, and enjoy a flavour-packed, year-round salad!

Published
Servings
Serves 2
Prep Time
10m
Cooking Time
35m

Ingredients

Everything for 2 servings

Beans

  • 2 cups chickpeas
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Pinch of salt and pepper

Potatoes

  • 1 small whole butternut pumpkin, peeled and diced Drizzle of olive oil
  • Pinch of salt and pepper

Kale or spinach or any greens

  • 2 cups chopped kale 1/2 lemon, juiced
  • *or 2 cups spinach
  • 1 tsp Kyneton Extra Virgin Olive Oil
  • Pinch of salt

Other

  • 1/4 red onion, sliced 1/2 cup pomegranate Hummus dip
  • Sesame seeds

Method

1

Preheat the oven to 200c. Add the pumpkin on a lined baking tray and add the olive oil, salt, pepper. Toss to coat.

2

Add the chickpeas to a lined baking tray and add the oil, salt, pepper, paprika and garlic powder. Toss to coat.

3

Place both trays in the oven (pumpkin on top) and bake for 30-35 minutes.

4

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.

5

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!