Harvest Bowl with Butternut Squash and Crispy Curry Spice Chickpeas and Go Raw Sprouted Pumpkin Seeds

Harvest Bowl with Butternut Squash and Crispy Curry Spice Chickpeas

WITH GO RAW SPROUTED PUMPKIN SEEDS

Makes 4 servings

vegan, gluten-free, nut-free

Ingredients

  • 1 butternut squash, peeled, seeds removed, and cut into 1” cubes
  • 6 tbsp olive oil
  • 1 can of chickpeas
  • 2 tsp curry powder
  • ½ tsp garlic powder
  • 1 leek, cut into ½” rings
  • 1 small bunch of kale, rinsed, de-stemmed and ripped into small pieces
  • ½ cup water
  • 2 tbsp red wine vinegar
  • 1 cup Go Raw Sprouted Pumpkin Seeds
  • Salt & pepper
Dressing
  • ¼ cup tahini
  • 1 tbsp apple cider vinegar
  • 1 tbsp coconut aminos
  • 1 tsp tamari
  • ½ tbsp chives, finely chopped
  • Water to thin
  • Salt & pepper

Directions

  1. Preheat oven to 425°F. Toss the butternut squash in 2 tablespoons olive oil and season with salt and pepper. Roast the butternut squash for 30-40 minutes, checking regularly after 20 minutes to prevent burning. The butternut squash will be done when easily pierced with a fork and golden brown on all sides. Remove from the oven and allow to cool.
  2. Drop the oven temperature to 400°F. Rinse and drain the chickpeas. Pat dry with a paper towel. Make sure the chickpeas are dry, otherwise, they won’t crisp up in the oven. Arrange chickpeas on a baking sheet and toss with 2 tablespoons olive oil, curry powder, garlic powder, and a generous pinch of salt. Roast for 20-30 minutes, shaking the pan frequently.
  3. On the stovetop preheat a pan with 1 tablespoon olive oil on medium heat. Add the leeks and cook until soft and caramelized, but not burnt. Salt and pepper to taste. Remove leek from pan and set aside.
  4. Add another tablespoon olive oil to the pan, kale, and ½ cup water and cover for four minutes. Remove top and saute until tender. Finish with the red wine vinegar, salt and pepper to taste. Turn off heat.
  5. In a small bowl or cup, mix all dressing ingredients, except water, into a thick paste. Add water sparingly until it has thinned to your desired consistency. Salt & pepper to taste.
  6. In a large bowl, arrange butternut squash, chickpeas, kale, leek, and Go Raw Sprouted Seeds. Drizzle with tahini dressing.

Recipe and photo by Dana Plucinski