Toasted seed, pumpkin and chickpea bowl

Name: Toasted seed, pumpkin and chickpea bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 servings
Cuisine: Modern Australian
Ingredients: 150 g Pumpkin cut into 1.5cm pieces; 0.5 cup(s) Canned chickpeas, rinsed and drained (85g); 2 tsp Sunflower seeds; 0.5 tsp Sesame seeds; 30 g Baby spinach; 1 tsp Lemon juice; 20 g Reduced fat feta cheese crumbled; 1 x 3 second spray(s) Oil spray

Points®

Total Time

35 min

Prep

10 min

Cook

25 min

Serves

Difficulty

Moderate

Ingredients

Pumpkin

150 g, cut into 1.5cm pieces

Canned chickpeas, rinsed and drained

½ cup(s), (85g)

Sunflower seeds

2 tsp

Sesame seeds

½ tsp

Baby spinach

30 g

Lemon juice

1 tsp

Reduced fat feta cheese

20 g, crumbled

Oil spray

1 x 3 second spray(s)

Instructions

Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
Spread pumpkin on prepared tray and lightly spray with oil. Bake for 12 minutes. Add chickpeas and bake for 5 minutes. Add sunflower and sesame seeds and bake for 5 minutes or until pumpkin is light golden and tender.
Combine spinach, pumpkin, chickpeas and seeds in a bowl. Drizzle with juice and sprinkle with feta to serve.

Notes

Add it: Poached egg. Swap it: Feta for 2 tbs low-fat smooth ricotta cheese.

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Toasted seed, pumpkin and chickpea bowl

Ingredients

Instructions

Notes

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