This is a lovely nourishing bowl that uses black bean noodles that are a great gluten free alternative to wheat noodles and are high in protein- so a great choice for a vegetarian or vegan diet. Roast pumpkin, chickpeas and sauerkraut add to the flavours and nutritional factor of this bowl. And a turmeric cashew dressing adds extra zing and colour. Enjoy!
BLACK BEAN NOODLE BOWL WITH PUMPKIN & CHICKPEAS
- 1 packet of black bean noodles
- ¼ pumpkin sliced into 1 ½ cm slices
- 1 cup cooked chickpeas
- 1 small head broccoli
- 1 large beetroot grated
- 2 tablespoons sauerkraut
- 1 teaspoon pumpkin seeds
Preheat your oven to 180ºC.
Lightly oil a baking tray and lay the pumpkin slices out evenly. Season with salt and pepper and cook for around 40 minutes, flipping once, under tender.
While the pumpkin cooks, lightly steam the broccoli and cook the noodles according to packet instructions.
When the pumpkin is ready, evenly distribute the noodles between two bowls. Add the broccoli, chickpeas, grated beetroot, pumpkin slices and sauerkraut.
Drizzle generously with cashew turmeric dressing and scatter with pumpkin seeds.
- 1 teaspoon turmeric powder
- 1 teaspoon of fresh ginger chopped
- ½ teaspoon of curry powder
- 2 tablespoons of soaked cashews
- 1 teaspoon miso
- 2 tablespoons lemon juice
- 1 teaspoon tamari
- 3 tablespoons olive oil
- 1 teaspoon coconut nectar
- ½ cup coconut milk
- ¼ cup of water
Place all ingredients in your blender and blend until smooth. Add more water to get the desired consistency. Store in a jar in the fridge for 3 to 4 days.