Chickpea, Cauliflower and Hummus Nourish Bowls
A vibrant, plant-based bowl featuring spiced chickpeas, roasted cauliflower, creamy hummus, and crisp fresh toppings for a satisfying and wholesome meal.
Cals 746 · Prot 23 · Carbs 106 · Fat 29
Vegan
35 min
A vibrant, plant-based bowl featuring spiced chickpeas, roasted cauliflower, creamy hummus, and crisp fresh toppings for a satisfying and wholesome meal.
Cals 746 · Prot 23 · Carbs 106 · Fat 29
Vegan
Ingredients
Quinoa
Mixed quinoa
100 Grams
Water
200 ML
Roast
Chickpeas
240 Grams
Cauliflower florets
225 Grams
Red onion
1 Piece
Arabic mix masala
6 Grams
Paprika powder
2 Grams
Turmeric powder
2 Grams
Vegetable seasoning
15*
2 Grams
Salad
Fresh parsley
15 Grams
Cucumber
1 Piece
Lemon
1 Piece
Tomatoes
1 Piece
To serve
Pomegranate
1 Piece
Hummus
3*
200 Grams
Sesame seeds
3*
5 Grams
Pomegranate molasses
20 Grams
Allergens
*15 Celery, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3120 / 746 |
| Fats (g) | 29.4 |
| of which saturated (g) | 2 |
| Carbohydrates (g) | 106 |
| of which sugars (g) | 26.4 |
| Fibers (g) | 23.5 |
| Proteins (g) | 22.7 |
| Salt (g) | 1.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook quinoa
- Add the quinoa to a bowl, cover with warm water and rinse.
- Drain in a fine sieve.
- Bring the measured water to boil in a pot.
- Add the quinoa and a pinch of salt.
- Cover with a lid and reduce the heat to low.
- Simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
2 Prep
- Preheat the oven to 200°C/180°C fan.
- Drain and rinse the chickpeas
- Peel and chop the onion into wedges.
3 Roast veg
- Place the cauliflower, onion and chickpeas in a bowl with a drizzle of oil, the Arabic masala, paprika, turmeric and vegetable seasoning.
- Toss to coat.
- Transfer to a lined baking tray.
- Roast for 18-22 min until the cauliflower and onions are tender and chickpeas are crispy
4 Make salad
- Meanwhile, pick and finely chop the parsley.
- Chop the tomatoes and cucumber into small bite-sized pieces.
- Cut the lemon into wedges.
- In a bowl mix the tomatoes, cucumber and parsley with a squeeze of lemon juice.
5 Prep pomegranate
- Meanwhile, slice the pomegranate in half.
- Hold each half over a large bowl, seeds facing down.
- Hit the skin with the back of a wooden spoon, squeezing to release the seeds.
- Discard the shell and membrane, and set the seeds aside.
6 Serve
- Divide the hummus, roasted veg, salad and quinoa amongst bowls.
- Serve the Chickpea, Cauliflower and Hummus Nourish Bowls with the pomegranate seeds scattered over.
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