Method
1.Preheat oven to 180°C/350°F and add the butternut squash cubes to a baking tray. Season with the paprika, and drizzle with oil. Bake in the oven for 40 minutes.
2. Add the chickpeas to another baking tray, season with a pinch of salt and also drizzle with oil. After 15 minutes of the butternut squash cooking, add the chickpeas to the oven for the remaining 25 minutes.
3. Meanwhile, combine the dressing ingredients in a blender until smooth.
4. Line your bowls with salad leaves, top with the butternut squash cubes and chickpeas.
5. Add ½ an avocado to each bowl, along with the sliced red cabbage.
6. Finally, top with the rosemary and sea salt mix, and drizzle with the creamy cashew dressing.
Recipe Info
Serves 3 – 4
Prep Time: 10 mins
Cooking Time: 40 mins
Ingredients
2 cans of chickpeas (drained and rinsed)
½ red cabbage (sliced)
1 large butternut squash (peeled and cubed)
2 avocados (sliced)
2 bags of mixed salad leaves
The Food Doctor Rosemary and Sea Salt mix
1 teaspoon of paprika
Drizzle of extra virgin olive oil
Pinch of salt
Creamy Cashew Dressing
110g cashews nuts (soaked in boiling water for 15 minutes and drained)
1 teaspoon of nutritional yeast
Juice of ½ lemon
Pinch of salt
Pinch of pepper
¼ teaspoon of chilli flakes
½ teaspoon of garlic granules
175ml water
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