Roasted Kale & Chickpea Bowls with Shrimp
Plus Couscous, Almonds & Pepper Jam Vinaigrette
Roasted Kale & Chickpea Bowls with Shrimp
Roasted kale and chickpeas top fluffy couscous with juicy shrimp, crunchy almonds, and a sweet-tangy pepper jam vinaigrette for a bold, satisfying bowl.
Ingredients
For 2 servings
- 1 unit Chickpeas
- 1 ounce Dried Apricots
- 1 teaspoon Garlic Powder
- 4 ounce Grape Tomatoes
- 5 ounce Israeli Couscous
- 4 ounce Kale
- 1 unit Red Pepper Jam
- 5 teaspoon Red Wine Vinegar
- 10 ounce Shrimp
- ½ ounce Sliced Almonds
- 2 unit Veggie Stock Concentrate
Additional Ingredients
- 3 teaspoon Cooking Oil
- 1 tablespoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time5m
Total Time30m
Calories960
Protein42g
Carbs121g
Fat27g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🦐Shellfish🌾WheatSwaps and substitutions
For a shellfish-free version, swap the shrimp for roasted tofu, tempeh, or extra chickpeas while keeping the same bold flavors. To avoid tree nuts or gluten, use pumpkin seeds instead of almonds and replace the couscous with rice or quinoa.
What to serve with it
Serve with warm flatbread or a simple cucumber-tomato salad to round out the bowl and add freshness. A crisp white wine or sparkling water with lemon also pairs well with the sweet-savory dressing.
