Vegan Maple-Dijon Roasted Chickpea & Freekeh Nourish Bowls
with Cherry Tomatoes & Sweet Pepper
Cooking time
30 minutes
Servings
2/4
Calories
600 /serving
Isn’t it great when everything goes according to plant? This recipe has suppertime all lined up, with a resourceful selection of elements to mix and match with every mouthful. Use our nifty maple-Dijon vinaigrette to coat chickpeas and sweet pepper in tangy-sweet tastes, before sliding them onto a sheet pan to roast. They’ll roll into bowls of wholesome cracked freekeh, with popping cherry tomatoes and leafy greens for a fresh beginning to each bite.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 140g Cherry tomatoes
- 1 Sweet pepper
- 540ml Chickpeas (canned)
- 60ml Maple-Dijon vinaigrette
- 80g Freekeh
- 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)
Contains: Mustard, Wheat
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
3 g
Sodium
890 mg
Total Carb
83 g
Sugars
14 g
Protein
22 g
Fibre
19 g
Preparation
Boil the freekeh
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Add the freekeh and boil, 24 to 26 min., until tender. Drain and transfer to a bowl. Toss with a drizzle of oil to prevent sticking. Allow to cool slightly.
Roast the chickpeas & sweet pepper
Meanwhile, drain and rinse the chickpeas. Halve and core the sweet pepper lengthwise. In a medium bowl, combine the chickpeas, sweet pepper, a drizzle of oil, ⅓ of the vinaigrette, ⅔ of the spices and S&P. Arrange on a lined sheet pan and roast, stirring halfway, 20 to 25 min., until the sweet pepper is browned and tender and the chickpeas are crispy and beginning to brown. Transfer the sweet pepper to a cutting board to cool.
Mise en place
Thinly slice the sweet pepper lengthwise. Halve the tomatoes.
Dress the freekeh & serve
To the bowl of freekeh, add the spinach, ½ the remaining vinaigrette, the remaining spices and S&P; stir well. Divide the freekeh between your bowls. Top with the chickpeas, tomatoes and sweet pepper. Drizzle with the remaining vinaigrette. Bon appétit!
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