Butternut Spice Nourish Bowl
Butternut Spice - Nourish Bowl
I love this combo of sweet butternut squash with a spicy smoky peanut dressing. As always, top it with a crunch! I use the ‘white mausu’ chilli peanut ragu on top and I have to say it's a ‘must have’ addition on top. I also use ‘Harry's nut butter’ brand for the peanut dressing.
Prep Time: 45 minutes
Quantity: Serves 2-3
Ingredients:
1 large Butternut Squash (or pumpkin) - cut into large chunks
1 can of chickpeas
1 packet of broccolini (or 1 large head of broccoli)
2 red onions
Bag of Spinach
Bulgur wheat grain (or Quinoa) - 1 cup dry
Sprinkle of pumpkin seeds
Olive Oil
Salt & Pepper
Dressing:
3 Tbsp of smoked paprika peanut butter (I buy ‘harry's nut butter’ brand in Ireland)
60ml of liquid aminos (or tamari / soy sauce)
2 Tbsp maple syrup
1 Tbsp of rice vinegar
Accompaniments :
2- 3 Tbsps White Mausu Extra Hot Peanut Rāyu - for serving (or use any chilli oil, and add 1 tsp of white sesame seeds and 1 tbsp of crushed roasted peanuts to it)
Directions:
Heat the oven to 200c.
Cut the butternut squash in large chunks, and cut onions into 1/4 large chunks. Toss everything onto a tray bake. Drizzle with olive oil and mix all together. Season with salt and pepper. Put in the oven for 20 mins.
While that's cooking, If using a broccoli head (& not broccolini) cut into florets.
Drain your chickpeas. Spread the chickpeas on a kitchen towel and gently pat them dry. Make sure they’re dry before you toss them olive oil – damp chickpeas won’t crisp up in the oven.
Add your chickpeas and brocollini / broccoli florets to the traybake with an extra drizzle of olive oil and cook for an additional 20- 30 mins with the other vegetables until roasted & crisp. (check after 20 mins)
Prep & cook your Bulgar wheat grain according to packet instructions. (To cook 1 cup of dry coarse bulgur wheat, you'll need 1 ½ cups of liquid per cup of dry bulgur. Water, chicken broth, or vegetable broth are my favorite liquids for cooking bulgur.)
Place all the dressing ingredients into a blender & blend until it becomes pourable. If it's too thick, add a tbsp of water at a time to reach desirable consistency.
Once finished cooking, ensemble your bowl with ⅓ spinach, ⅓ roasted veggies & chickpeas and ⅓ quinoa. Then pour your dressing on top. With a drizzle of 1 tbsp of peanut ragu chilli oil on top and a sprinkle of pumpkin seeds! ENJOY.
