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Roasted Chickpea Macro Bowl

Ingredients

1 tin chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp paprika
Salt and pepper to taste
Kent pumpkin, cubed
2 tsp cinnamon
Beetroot
Avocado
Mixed leaves
Quinoa

Tahini Dressing:

1/4 cup tahini
1 tbsp maple syrup
1/2 lemon, squeezed
4 tbsp water

Method

Cook quinoa as per instructions.
Preheat oven to 180C and line two baking trays with baking paper.
Add rinsed chickpeas to one baking tray, drizzle with 1 tbsp of olive oil, 1 tsp paprika, salt and pepper to taste.
Add cubed pumpkin to the second baking tray and drizzle with 1 tbsp of olive oil and 2 tsp cinnamon. Massage into pumpkin.
Bake for 30-40 minutes.
Prepare veggies and add to a serving bowl.
Create tahini dressing by combining tahini, maple, lemon and water. Whisk until smooth.
Add chickpeas and pumpkin to macro bowl and pour over dressing.

NOTES

GF | DF | RSF | VE

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$49.00

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