A nourishing mix of pumpkin, kale and cabbage with roasted chickpeas and a rich and creamy peach tahini dressing(GF | DF | RSF | V)
Ingredients
1 cup cooked kent pumpkin (sliced and cubed)
1 cup kale
1/4 cup cooked quinoa
1/2 cup sliced purple cabbage
1/2 avocado
1/2 cucumber chopped
1/4 cup red capsicum chopped
1 tin chickpeas
1 tsp paprika
1 tbsp olive oil
1 tsp salt
Peach Tahini Dressing
2 sachets Luminous Peach Marine collagen
1/4 cup olive oil
3 tbsp tahini
1 tbsp honey
1/2 lemon squeezed
2 garlic cloves
1/2 tsp salt
1/2 tsp pepper
1 peach sliced
1/4 cup water
Method
Preheat oven to 180C
Slice and cube pumpkin and bake for 30 minutes
Drain, rinse and pat dry chickpeas
Place chickpeas on a separate lined baking tray and drizzle with olive oil, paprika and salt
Place in oven for 35-45 minutes or until crunchy
Cook quinoa as per instructions
Chop remaining nourish bowl ingredients and place in bowl of choice
Prepare peach tahini dressing by combining luminous peach marine collagen, olive oil, tahini, honey, chopped garlic cloves, salt, pepper, sliced peach and add half the 1/4 cup or water in a blender
Blend until combined adding remaining water if needed
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