Winter bowl with roasted pepitas

This winter bowl with roasted pepitas makes a great and quick lunch as you can prepare most components in advance. It’s effortlessly vegan and gluten-free.

WINTER BOWLS
large handful (50 g / 2 oz) rocket
2 large carrots
1 large beetroot
1 cup cooked toasted buckwheat / kasha (recipe below)
½ cup spiced chickpeas (recipe below)
¼ cup capers, chopped finely
spring onion, green part, sliced thinly
black pepper, to taste
savoury mango pickle (also known as amba), optional
SPICED CHICKPEAS

4 cups cooked chickpeas (about 2 cups dry)
2 tsp ground cumin
1 heaped tsp smoked paprika
½ tsp hot chilli powder
½ tsp salt, more to taste
2 tbsp olive oil
TOASTED PUMPKIN SEEDS

1-2 tsp oil
¼ cup pumpkin seed kernels
½ tsp ground cumin
½ tsp ground chilli
salt
DRESSING

2 tbsp extra virgin olive oil
2 tbsp lemon juice
½-1 tsp sambal oelek (Indonesian chilli paste)

View the full recipe at Lazy Cat Kitchen →