Curried Roasted Chickpea & Salmon Bowls
with Carrots, Spiced Basmati & Red Pepper Chutney
Curried Roasted Chickpea & Salmon Bowls
Warm spiced basmati, tender salmon, and crispy roasted chickpeas come together with sweet carrots and bright red pepper chutney for a bold, satisfying bowl.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 12 ounce Carrots
- 1 unit Chickpeas
- ¼ ounce Cilantro
- 1 tablespoon Curry Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Garlic Powder
- 1 thumb Ginger
- 4 ounce Peas
- 1 unit Red Onion
- 1 unit Red Pepper Jam
- 10 ounce Salmon
- 4 tablespoon Vegan Mayonnaise
- 2 unit Veggie Stock Concentrate
- 5 teaspoon White Wine Vinegar
Additional Ingredients
- Cooking Oil
- Olive Oil
- Pepper
- Salt
- Sugar
PDF
DifficultyMedium
Prep Time15m
Total Time40m
Calories1350
Protein48g
Carbs122g
Fat70g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🐟FishSwaps and substitutions
For a fish-free version, swap the salmon for extra chickpeas, tofu, or roasted cauliflower so the bowl stays hearty. If you avoid dairy, use a plant-based mayo or yogurt alternative in the sauce and keep the rest of the bowl the same.
What to serve with it
Serve with a crisp cucumber salad or simple steamed greens to lighten the rich, spiced flavors, and add warm flatbread if you want something extra for scooping. A dollop of yogurt or raita also works well to cool the curry notes.
