I must confess …
This method of plant-based cooking used to seem a bit cliché to me.
But I may have been mistaken.
Many restaurants and cookbooks have served it up with success.
And it’s a low-stress way to make healthy and satisfying meals at home.
Do you know which cooking method I mean?
The Meals in Bowls.
Meatless one-bowl dinners are ideal because they’re vibrant and colorful (we eat with our eyes). And, they’re easy to customize with your favorite flavors.
Once you scoop out the pumpkin seeds, you slice the pumpkin in half. Then fill it with a range of nutrient-dense ingredients.
Want to try it?
In this Recipe
If you make the extra crunchy chickpeas ahead of time (see below), you’ll want to use a skillet you can transfer from the stovetop to the oven. Then, store them in an airtight container.
Make Ahead-of-Time
The chickpeas in this recipe are toasted but not crunchy. If you want them extra crisp, cook the chickpeas on the stovetop as described in step 3 below but don’t add the seasonings. First, pop them in a 400° Fahrenheit oven for 15-20 minutes. If you’re using them right away, return them to the stovetop and toss them with the spices. Otherwise, store the roasted chickpeas in an airtight container.
Specialty Ingredients
Most store-bought pesto contains cheese which makes it unsuitable for vegans. And, depending upon where you live, it can be a challenge to find a cheese-free pesto. So, if you’re not making pesto from scratch, your best option is to buy it online.
Roasted Pumpkin Bowls with Chili Chickpeas and Pesto
Ingredients
- 1 squash pumpkin about 2-3 pounds
- ½ cup pesto homemade or store-bought
- 1 ½ cups chickpeas one 15.5 ounce can
- 1 tsp smoked paprika
- 1 tsp chili powder
- ¼ tsp garlic powder
- sea salt
- ground black pepper
- 1 tablespoon olive oil
- ¼ cup fresh parsley chopped
Instructions
- Halve the pumpkin and remove the seeds: Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper. With a sharp knife, slice the pumpkin in half lengthwise. Next, use a spoon to scrape out the seeds and strings and set them aside in a colander to clean and use in another recipe.
- Season the pumpkin: Brush the inside of the pumpkin with olive oil and sprinkle with salt and pepper.Place the pumpkin face down on the parchment-lined baking sheet.Use any remaining oil to coat the pumpkin skin.Bake 30-45 minutes until fork tender.
- Sauté the chickpeas:Drain the chickpeas into a colander and over a bowl, reserving the bean juice (aquafaba) for use in another recipe. Rinse the chickpeas.Heat oil in a pan over medium heat. Add chickpeas and stir to coat. Add smoked paprika, chili powder, garlic powder, and salt to the pan. Stir to coat chickpeas. Cook 5-6 minutes until chickpeas start to lightly crackle and pop, stirring frequently.
- Assemble the roasted pumpkin bowls:Gently fluff up some of the pumpkin flesh with a fork.Scoop half of the pesto into the cooked pumpkin.Add half of the chickpea mixture on top of the pesto.Add remaining pesto and chickpeas to pumpkin and return to oven for 5 minutes.Garnish with chopped fresh parsley.
TIPS
Save this recipe for later on Pinterest:
