Recipe: Couscous Chickpea Rainbow Salad Bowl
If you try this recipe, don’t forget to take a photo and tag @flexivegandiary and @speciesunite on Instagram. We’d love to see how it goes!
Ingredients (serves 4)
Roasted Vegetables:
1/2 a small pumpkin
2 large red beets
15 oz carrots
1 fennel
1 tsp cumin
1 tsp paprika
1 tsp thyme
1/2 tsp rosemary
Salt and pepper to taste
Couscous Chickpea Mixture:
5 1/2 oz couscous
1 small can of chickpeas
Half a cucumber
1 tbsp of fresh coriander, finely chopped
1 tbsp of fresh mint, finely chopped
3 tbsp of almond butter
3 tbsp of lemon juice
2 tsp of agave syrup
1/2 tsp of chilli flakes
2-3 tbsp of water
Salt and pepper to taste
Extra's:
1 handful of spinach
1 handful of beansprouts
Method
1. Pre-heat oven to 350F.
2. Start by cutting the beets and carrots in long bars and the pumpkin and fennel in bite sized pieces.
3. Place the vegetables a baking tray and season with cumin, paprika, thyme, rosemary, salt and pepper. Drizzle some oil on top if using, and stir well until every veggie is coated with the herbs.
4. Bake the vegetables for 25-30 minutes and flip them over halfway. Check regularly, the time really depends on the size of your vegetables.
5. Then, prepare the couscous according to packet instructions.
6. Slice the cucumber lengthways and with a small spoon remove the core with the seeds. Than dice the cucumber into small pieces.
7. Blend the almond butter, lemon juice, agave syrup, chilli flakes, and water together until smooth.
8. Add the couscous into four bowls with the chickpeas, fresh herbs, cucumber and almond butter dressing and combine everything well. Add some extra salt & pepper if needed.
9. Remove the cooked veggies from the oven, and allow them to cool down for a few minutes.
10. Roughly chop a handful of spinach, then add to the bowls. Add the couscous-chickpea mixture, and the roasted vegetables. Then put a small handful of bean sprouts on top and sprinkle on some extra lemon juice.
Recreated From a Recipe by Flexi Vegan Diary. Follow them on Instagram.
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