Turmeric nourish bowl with pumpkin & sesame kale
Poultry
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Golden roasted pumpkin with sesame scrunched kale, avocado and turmeric spiced chicken.
1. Set oven to 220ºC.
Toss pumpkin and drained chickpeas on a lined oven tray with 2 tsp curry powder, 1 tbsp oil, salt and pepper. Roast for 15 minutes, or until golden.

2. Scatter shredded coconut over oven tray. Return to oven for 2 minutes. Remove and set aside.

3. Slice spring onions and avocado. Pick coriander leaves and finely chop stems. Thinly slice kale leaves and scrunch with 1/2 tbsp sesame oil until tender.

4. Using a stick mixer, blend ricotta with 1/2 lemon zest, whole lemon juice and 1 tbsp olive oil. Season to taste with salt and pepper.

5. Dice chicken and toss with 1 tsp turmeric, 1 tbsp oil, salt and pepper. Heat a frypan over medium-high heat. Cook chicken for 6-8 minutes, or until cooked through.

6. Arrange equal amounts of pumpkin, chickpeas, fresh ingredients and chicken in a bowl. Dollop with lemon sauce to serve.

Notes:
Use coconut oil if possible for extra flavour.
Diced Pumpkin 800g
chickpeas 400g
shredded coconut 1/2 packet (25g)
Spring onions 1/4 bunch
Avocado 1
coriander 1/2 bunch
kale 1/3 bunch
ricotta 1/2 tub (250g)
lemon 1
chicken breast fillets 600g

From your pantry:
oil (for cooking + olive), salt, pepper, ground turmeric, curry powder, sesame oil