Roasted Squash, Greens & Crunchy Chickpeas Brunch
If you’re having one of those mornings when you’re craving something heartier and more savory than the typical breakfast fare, perhaps it’s time to start thinking outside the familiar breakfast cereal box. Oven-roasted squash may sound a little unusual for a first mid-morning meal, but this wholesome and satisfying recipe is about to expand your brunch horizons in a really yummy way.
The delicately roasted squash, warm spring greens, and crunchy roasted crispy chickpeas combine perfectly with the distinctive cheesy bite of nutritional yeast to form a match made in savory brunch heaven!
Nutritional yeast is one of those foods that enhances almost every dish, and it truly takes this recipe to a whole new level. But this dish isn’t just about taste—It also provides lots of valuable nutrients like protein, prebiotic fiber, and a whole host of vitamins, minerals, and antioxidants.
This easy recipe makes enough for two people, and bakes in about a half hour—just enough time to crawl back under the covers for a decadent mid-morning nap, or you can do a quick, invigorating workout while the roasting power of your oven works it’s magic. You’ll never think of brunch in quite the same way again, and that’s a delicious thing!
- 400g crown prince (or other variety) squash
- 1 large onion
- 5 cups spring greens
- 1 can chickpeas, well drained
- 1 tsp ground Allspice
- 2 tsp maple syrup
- 2 heaping Tbsp Sari Foods Non-Fortified Nutritional Yeast
- Olive oil to coat vegetables
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Chop squash into bite size chunks and place in a baking dish. Add the onion roughly chopped and toss in a good lug of olive oil, salt and pepper.
- Place in the oven for 30-40 minutes until soft and golden. (Don't bother with peeling, all that skin caramelizes in the oven and is a great source of dietary fiber!)
- In a separate dish, coat the chickpeas in the maple syrup, allspice, and olive oil and add to the oven.
- Add the onion roughly chopped and toss with olive oil, salt, and pepper. Place in the oven for 30-40 minutes until soft and golden.
- Wash and shred the spring greens. Place in a steamer and cook until wilted.
- Drain the greens and transfer to a large bowl. Stir in cooked squash and onions, and divide into two plates.
- Top each plate with chickpeas and a tablespoon of nutritional yeast.
Peace, love, and contented weekend brunching from the Sari Foods family.