Dukkah spiced chickpea, sweet potato and buckwheat power bowl

July 23, 2021

Dukkah spiced chickpea, sweet potato and buckwheat power bowl

This colourful bowl of vegetable goodness is both nutritious and delicious. Packed with fibre rich and nutrient dense ingredients that are just as yummy hot or cold. There is a bit of process to get all the ingredients ready but you can make larger portions of each component ready to mix for weekday lunches!

This bowl is:

  • Protein rich
  • loaded with fibre, potassium, magnesium
  • Slow release carbohydrate
  • Gluten free
  • Can be adapted for vegan
You'll need the following for 2 generous serves:
  • 300g sweet potato cut into small cubes
  • 150g buckwheat kernels
  • 250g dried chickpeas soaked overnight and rinsed (we used Kennedy Farms available here on our website)
  • 200g red cabbage finely sliced
  • 1 TBSP mayonnaise (egg free if vegan)
  • 1 head of broccolini cut into large pieces
  • 2 tsp Pepo Farms Morrocan or Egyptian Dukkah
  • 2 handfuls of fresh rocket
  • 1 large handful of cherry tomatoes cut in half
  • 150g of hard fetta cut into small cubes (we used our local Tolpuddle Bonegilla) can use vegan alternative like tofu
  • 2 tsp honey (melted so runny)
  • 1-2 lemons or limes
  • 1 avocado sliced
  • 1 TBSP of your favourite savoury Pepo Farms pumpkin seeds
  • Pepo Farms Sunflower seed oil/Hazelnut oil (~TBSP)
  • Pepo Farms Pumpkin seed oil/Walnut oil (~1TBSP)
  • Salt and pepper to season

Method:

  1. Preheat oven to 180C
  2. Put cubed sweet potato on a parchment lined roasting tray, drizzle with some sunflower oil, season with salt and pepper and roast for 30mins then set aside to cool
  3. After rinsing chickpeas add to a mixing bowl with dukkah of choice and melted honey. Thoroughly mix and then pour onto a parchment lined roasting tray. Roast in oven for 15-20mins then set aside to cool
  4. In a small saucepan add the buckwheat to boiling water and broccolini to steamer basket on top, continue to boil buckwheat on medium until soft (~15mins) and steam broccolini until just tender. Drain and set aside
  5. Meanwhile mix the red cabbage, mayonnaise, juice of 1/2 lemon in a mixing bowl and season with salt and pepper to taste. set aside for assembly
  6. In a mixing bowl combine the rocket, half the tomatoes, fetta, cooked buckwheat. Drizzle over the pumpkin seed oil, add juice and zest of the other half lemon. season with salt and pepper then mix well.
  7. Here comes the creative part! serve however you want: in a wide bowl, layered in a glass jar etc - the choice is yours
  8. Serve up a portion of the buckwheat, rocket & fetta mixture as a base then build your bowl/jar with 1/2 of all the other ingredients. Add sliced avocado and any additional lime/lemon wedges to serve
  9. If making the power bowl ingredients ahead of time transfer to individual containers ready for portioning out as needed



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