Catalonian Polenta Crusted Kumara with Romesco Roasted Chickpeas

Catalonian Polenta Crusted Kumara with Romesco Roasted Chickpeas

Ready in 40 minutes Serves 4
This dish most recently appeared in My Plant Based Bag (4 nights for 4) on Sunday, April 19, 2020.

Ingredients

Kumara

  • 800g orange kumara, cut into wedges
  • 2 carrots, cut into chips
  • 34g polenta
  • 1 pack kumara spices

Chickpeas

  • 1 capsicum, sliced 1cm
  • 2 cans chickpeas, drained & rinsed
  • 100g Romesco sauce

Garnishes

  • 1 punnet cherry tomatoes, halved
  • 20g sunflower & pumpkin seeds
  • 100g kumara & lentil dip
  • 150g coconut yoghurt

Steps

  1. Preheat oven to 220°C. Prep & cook kumara. Prep kumara and carrots and toss with a drizzle of oil on a lined oven tray. Sprinkle over polenta and kumara spices and toss to coat. Season with salt and pepper and roast for about 25 minutes, until golden and tender.
  2. Prep & cook chickpeas. Prep capsicum and chickpeas and toss with romesco sauce on a lined oven tray with a drizzle of oil. Season with salt and pepper and roast for about 15 minutes, until tender.
  3. Prep garnishes. Prep tomatoes. Heat a dry fry-pan on medium-high heat. Toast seeds for 2-3 minutes, until golden. Toss seeds in a bowl with tomatoes and a drizzle of olive oil and vinegar. Season to taste with salt and pepper.
  4. Serve lentil dip topped with kumara, chickpeas, tomatoes and coconut yoghurt.

Nutritional Information

Energy 2978 kj
712 kcal
Protein 19.2g
Carbohydrate 93.5g
Fat 26.7g