So, I was going to share another sweet and totally delicious breakfast recipe with you today buttttt I thought my blog was looking all a little too breakfast based and I want you guys to have a whole variety of recipes, not just sweets! So…
As it’s now October and it’s starting to get a little chillier, I’ve transisitioned from cold, light and refreshing meals to satisfying, warm salads, full of beans and root vegetables and hearty soups, stews and curries! All of which seem to contain a good old squash! Squash is my favourite vegetable, buttery, sweet, easy and they come in all shapes and sizes! I eat them for breakfast, lunch and dinner and they are perfect in both sweet and savoury dishes! Try my butternut squash breakfast bowl for something a little different and incredibly comforting and delicious!
They even look pretty in autumnal displays too! Not just for eating! I’ve been in London quite a lot recently and I’ve been seeing a lot of root veggie display here and there, especially in cafes on the tables! I think I’m going to be bringing those autumnal vibes up north and be creating a table display of my own in the coming weeks!
This salad contains a variety of vegetables, fruits and beans! Making this salad suitable for a main meal that is packed full of nutrition, flavour and it’s satisfying too! I love a good chickpea, especially a roasted one! They are also delicious just stirred through salads too, as they take on whatever flavour you want them to and again always taste delicious! I’ve also been playing about with them in sweets too! Just Incredible!!
I’ve shoved some kale in there too! After I’ve raved on about them in my snack favourites for the past few months, I thought it was probably time to start shoving it in my main meals too! So here I’ve chopped the kale first, to get rid of that woody texture, allowing it to cook better and it looks prettier too! Paired with the bright orange and pink, food styling done well!
Lets get on with it!
Ingredients – serves one
1 medium butternut or red kuri squash – top, bottom and seeds removed and cut into wedges
Salt and pepper
3 small red onions, sliced
0.5 tbsp coconut oil
1 can chickpeas, drained and rinsed
3 large handfuls of kale
Salt and pepper
0.5 tsp dried rpsemary
0.5 tsp garlic powder
1 orange, peeled and chopped
Preheat the oven to 200 degrees.
Place the squash wedges on two trays and season with a generous amount of rosemary, salt and pepper.
Pop the trays in the oven for 50 minutes/until soft and golden.
After 20 minutes, add the red onions to the trays.
Meanwhile pour the kale into a food procesor and chop until fine. This may take two batches.
Place the finely chopped kale in a frying pan with the oil and season with salt and pepper.
Fry until soft – around 5 minutes.
Add the chickpeas, garlic, rosemary and the juice leftover from the pomegranate.
Fry over a low heat for 10 minutes.
Pour into a bowl.