You know those days when you wake up and just crave something hearty, wholesome, filling and savoury? Well this came about on just one of those kinda days and oh boy, it hit the spot!
The soft roasted flesh of the squash, the fresh tasting greenness (if thats even a word) of the spring greens and the nutty, cheesy rich taste of the nutritional yeast combined with the crunch and spice of the crispy chickpeas is a match made in savoury brunch heaven!
As we've said many a time, nutritional yeast enhances pretty much every dish its added to and it takes this one to another level. It the final touch needed to make this dish the perfect lazy weekend breakfast! Not to mention nutrients...so many nutrients!
This is a real low maintenance recipe. Requiring minimal effort and giving you opportunity to hop back in to bed (or do a quick power workout - whatever your preference!) whilst the magic of roasting takes place!
400g Crown Prince (or other variety) Squash
1 large onion
5 cups Spring Greens
1 can chickpeas - well drained
1 tsp ground All Spice
2 dsp maple syrup
2 heaping tbsp Sari Foods Non-Fortified Nutritional Yeast
Prepare your squash by chopping into bite size chunks (don't bother with peeling, all that skin caramelizes in the oven and is a great source of dietary fiber). 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.
In a separate dish, coat the chickpeas in the maple syrup, all spice and olive oil and add to the oven.
Prepare the spring greens by washing and shredding them. Add them to a steamer and cook until wilted.
By now, all your ingredients should be close to ready. Drain the spring greens and add them to a large bowl. Add the cooked squash and onion to the bowl and combine. Dish up on to 2 plates, top with the crispy chickpeas and sprinkle each plate with a spoonful of nutritional yeast.
Peace, love and a contented weekend brunching from the Sari Foods family.