Roasted Pumpkin and Chickpea Turmeric Noodle Bowl
Ingredients
Tomatoes
- 1 cup rosa tomatoes
- 2 tsp olive oil
- Salt and pepper
Pumpkin
- 500g pumpkin, diced
- 1 Tbsp white miso
- 1 Tbsp sesame oil
- 1 tsp sriracha
Chickpeas
- 1 400g tin chickpeas, drained
- 1 Tbsp maple syrup
- 1 tsp cayenne pepper
- 1 tsp olive oil
Noodles
- 1 packet turmeric noodles
- 1 tsp sesame oil
- 1 cup rocket, chopped
- 2 Tbsp mint, chopped
- 1 Tbsp black sesame seeds
- Black pepper
Preparation
Preheat the oven to 200C and line a baking tray with parchment paper.
In three separate bowls, combine the ingredients for the tomatoes, pumpkin, and chickpeas, making sure to coat well.
Place the pumpkin and tomatoes on the baking tray and bake for 30 minutes until golden.
In the meantime, heat a non-stick skillet on medium high and stir fry the chickpeas until crisp and golden.
Cook the turmeric noodles according to package instructions, drain, toss with sesame oil, and set aside.
Toss the tomatoes, pumpkin, and chickpeas with the noodles, rocket, and mint. Top with black sesame seeds and season with black pepper.
Tips
If turmeric noodles are unavailable, combine 2 tablespoons of ground turmeric, 1/4 teaspoon salt, a packet of rice noodles, and enough boiling water to cover in a large mixing bowl. Let soak for 20 minutes, then drain and set aside.
Always combine turmeric with black pepper and a fat to maximize curcumin absorption, though its health benefits may be overstated in cooking quantities.
