Winter is drawing near, especially in our neck of the woods, so we thought it is time for an appropriately named lunch inspiration – a winter bowl with roasted pepitas.
It’s a winter version of the lunch bowl, which we frequently ate during summer, but with a few changes to include this season’s bounty: carrots and beetroots. I tend to grate 2 beetroots and 4 carrots in advance, using the grater attachment of my food processor, make a big batch of spiced chickpeas and cooked buckwheat and simply assemble the bowl throughout the week. It’s easy peasy, gluten-free, low on effort and big on flavour. I’ve jazzed up my bowl with my favourite capers (which you can easily swap for chopped olives) and a teaspoon of amba, a savoury mango pickle which I bought for this recipe as it really lifts the flavours.
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)
BUCKWHEAT ASSEMBLY
