A quick and delightful seasonal salad with warming, grounding flavours ~ pumpkin and chickpeas roasted with curry spices and liquid aminos to add a lovely salty, umami flavour, great for oil-free roasting.
Tahini dressing adds healthy fats, which helps us absorb fat-soluble vitamins like vitamins A & E, both present in pumpkin.
Recipes with plant protein-rich ingredients. Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.
Vitamin A is a fat-soluble vitamin found in carrots, greens, sweet potatoes, red peppers, pumpkin, cantaloupe, eggs, dairy. Vitamin A supports healthy function of red blood cells, skin & bone formation, growth, development, vision, reproduction and immune function
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Curry Roasted Chickpea, Pumpkin & Kale Salad
PREHEAT OVEN 400F | 200C. Line a sheet pan with parchment paper.
WASH PUMPKIN, chop + peel, then dice into small pieces similar to chickpeas. ** Depending on the pumpkin I am using, I don’t always peel it as some squash & pumpkin skins roasted are delicious – some are not; when in doubt, peel your pumpkin.
DRAIN + RINSE chickpeas.
ADD Pumpkin + Chickpeas to sheet pan + curry spice + aminos and toss until evenly coated. Spread out in a single layer on a sheet pan.
ROAST 20 mins. SHAKE PAN & turn so it browns evenly. Roast another 10mins until pumpkin is soft and golden; remove from the oven and let cool if not serving immediately.
TEAR or dice kale leaves into small bite-sized pieces. Slice scallion.
PLATE Kale + roasted pumpkin & chickpeas, scatter over scallions + drizzle over dressing & serve.
TAHINI SAUCE – mix | shake all ingredients together until smooth. IF too thick add more water, taste – add any seasonings you might like.
on a bed of mixed salad greens.
drizzled with Lemon Garlic Tahini
drizzled with Apple Cider Vinaigrette + nuts | seeds.
with Super Green Hummus.
KALE – raw | cook; you can lightly cook kale by adding it to a heated skillet with a splash of water, toss it to steam 1 min lightly.
SWAP PUMPKIN use any winter squash, turnips, celeriac, parsnips, sweet potato, yams, beetroot or cauliflower – be sure to cut them all up into similar sizes ~ cooking times may vary.
SWAP CURRY BLEND for blackened spice, harissa or any pre-blended spice mix you like.
SWAP LIQUID AMINOS for soy sauce, tamari, coconut aminos.
SWAP KALE for swiss chard, spinach, bok choy, Asian greens, cabbage, any salad greens.
ADD vegetables to salad like radish, sweet peppers, grated carrot or beetroot, celery, cucumber or fresh herbs you might like.
SWAP TAHINI for any nut or seed butter, or use olive oil or add nuts, seeds or avocado to the salad.
PREP IN ADVANCE prep and roast pumpkin & chickpeas ~ assemble when serving. Reheat in veg.
THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider.
Please remember to read food ingredient labels.