Crispy Hokkaido bowl

Name: Crispy Hokkaido bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 6 pc Pumpkin; 1 tbsp Olive oil; 2 tbsp Sesame seeds; 2 tbsp Nigella seeds; 2 tbsp Hummus; 3 tbsp Chickpeas; 1 handful Arugula; 1 pc Bell pepper; 2 tbsp Mango curry dressing

by Neslihan | Vegan Recipes 🌱@vegan.nes

Roasted Hokkaido squash pressed into sesame and nigella seeds, served with hummus, chickpeas, arugula and pepper.

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35 min
35 min total
2 servings
Easy difficulty

Nutritionper serving

approximately 423 kcal
Protein: approximately 13.9 g, 12% of calories
Fat: approximately 15.8 g, 30% of calories
Carbs: approximately 70.2 g, 59% of calories

Not counted: Nigella seeds and Mango curry dressing.

Cookware

Oven
Frying pan

Contains

Sesame

Allergens are auto-detected and may be incomplete. Always double-check the ingredients.

Steps4

Step 1. Bake the squash
Brush the squash with oil and bake in a preheated oven at 190°C for 20 min, flipping halfway.
PumpkinOlive oil
Step 2. Press squash into seeds
Let the squash cool briefly, then gently press both sides into the seed mix.
PumpkinSesame seedsNigella seeds
Step 3. Pan-fry the chickpeas
Briefly pan-fry the .
Step 4. Arrange the bowl
Put the in the center of the plate and arrange the , , and squash around it. Drizzle with .
Pumpkin

View original on Instagram@vegan.nes

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Ingredients9

Cookware

Contains

Steps4

Step 1. Bake the squash

Step 2. Press squash into seeds

Step 3. Pan-fry the chickpeas

Step 4. Arrange the bowl

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