January Recipe – Chickpea and grain nourish bowl
After indulging in the festivities of Christmas and New Years, your body is going to be craving some healthy, wholesome food after lots of heavy roasts, cheese platters, puddings and higher-than-usual intake of alcohol. This chickpea and grain nourish bowl is the perfect meat-free and veggie packed lunch or dinner option, that is still high in protein, packed with lots of vitamins and antioxidants, probiotics from the sauerkraut and yoghurt, and plenty of fibre.
Makes 1 serve
½ cup chickpeas
2t olive oil
½t smoked paprika
¼t garlic powder
½ cup cooked quinoa
½ cup cooked brown rice
1 cup curly green kale, chopped
½ punnet sliced cherry tomatoes
¼ cup shredded raw beetroot
35g feta cheese
Sumac yoghurt sauce:
2T Greek yogurt
Juice of half a lime
Zest of half a lime
Sprinkle of salt
- Preheat the oven to 200 degrees Celsius and line a tray with baking paper.
- Toss the chickpeas with 1t of olive oil, paprika, garlic and a pinch of salt. Spread on the sheet. Roast for 20 to 25 minutes.
- To make the grain bowls, combine the grains in the bottom of the bowl. Massage the kale with the rest of the olive oil and let it sit for 5 minutes, then place on top of the grains. Add on the chickpeas, cherry tomatoes, beetroot, sauerkraut and feta.
- Mix together all the ingredients for the sumac yoghurt sauce and drizzle over the nourish bowl.
+ Need an extra protein hit? Add some beautiful grilled fish or grilled chicken breast that has been sprinkled with some smoked paprika, garlic salt, salt, pepper and olive oil and grilled on both sides for 5-10 mins.
+ Don’t dig raw beetroot? No worries, substitute this for grated raw carrot or grated raw zucchini or whatever other vegetable you prefer including any baked veg you wish to add
+ Get creative (or savvy) and chuck any vegetables or left overs you have in the fridge to make this a complete meal