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A plate of grains, greens, roasted swede and chickpeas with a green sauce and fork.
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5 from 1 vote

Autumn Nourish Bowl with Roasted Swede

An autumnal roasted veggie salad bowl, filling and
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Lunch, Main Course
Cuisine: British
Servings: 3
Calories: 880kcal
Author: Sasha Hooper

Ingredients

  • 1 small swede (~500g)
  • ½ teaspoon hot smoked paprika
  • ½ teaspoon sweet smoked paprika
  • ¼ teaspoon garlic powder
  • a small handful of fresh thyme
  • 1 can chickpeas (1 ½ cups)
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 ½ tablespoons rapeseed oil
  • ½ cup farro (85 g)
  • a bunch of cavolo nero (~200g)
  • chia seeds or other seeds or nuts of your choice

For the avocado-tahini sauce

  • 1 avocado
  • 1 garlic clove
  • a handful of parsley
  • a handful of coriander
  • 1 teaspoon tahini
  • ½ teaspoon maple syrup
  • 1 lime juice
  • 1 tablespoon rapeseed oil
  • cup water (80 ml, plus more to achieve desired consistency)
  • ¼ teaspoon salt or to taste

Instructions

  • Preheat the oven to 180ºC/350ºF.
  • Cut the swede into 1.5cm pieces. Sprinkle with the smoked paprika, garlic powder, fresh thyme leaves and salt to taste and toss to distribute the spices evenly. Drizzle with 1 ½ tablespoons of rapeseed oil and toss to coat. Spread out on a non-stick baking tray and roast for 30-35 minutes until golden brown and tender when a sharp knife is inserted.
    1 small swede, ½ teaspoon hot smoked paprika, ½ teaspoon sweet smoked paprika, ¼ teaspoon garlic powder, a small handful of fresh thyme
  • Drain and rinse the chickpeas and pat dry. Sprinkle with the cumin, cayenne pepper and salt to taste. Drizzle with 1 tablespoon rapeseed oil and toss to coat. Spread out on another non-stick baking tray and roast in the oven along with the swede for around 30-35 minutes until crispy.
    1 can chickpeas, 1 teaspoon ground cumin, ¼ teaspoon cayenne pepper, 2 ½ tablespoons rapeseed oil
  • While the swede and chickpeas are cooking, rinse the farro and place in a saucepan with about a cup (250ml) of water and a pinch of salt. Bring to the boil and then reduce the heat and allow to simmer with a lid on for around 20 minutes until tender.
    ½ cup farro
  • Remove the ribs from the cavolo nero and shred the leaves. Steam or boil for around 5 minutes.
    a bunch of cavolo nero

For the avocado-tahini sauce

  • Blitz all ingredients together in a food processor or using a hand blender until smooth and creamy. Add more water if you prefer a thinner sauce.
    1 avocado, 1 garlic clove, a handful of parsley, a handful of coriander, 1 teaspoon tahini, ½ teaspoon maple syrup, 1 lime, 1 tablespoon rapeseed oil, ⅓ cup water, ¼ teaspoon salt

To assemble

  • Drain the cavolo nero and dress with a drizzle of oil. Season to taste. Place in a bowl and top with the roasted swede, chickpeas and drained farro. Finish with a dollop of sauce and a sprinkling of chia seeds.
    chia seeds or other seeds or nuts of your choice

Notes

If you don't have farro, brown rice would make a great substitute. And if you can't get your hands on the wonder that is cavolo nero, regular kale would do just fine - just try and get a bunch of the whole leaves so that you can cut the tough ribs out - avoid supermarket ready-chopped kale if at all possible.
If you don't have swede you can always substitute with sweet potato.
The recipe for the sauce makes quite a lot, so halve it if you don't think you'll use it all.

Nutrition

Calories: 880kcal | Carbohydrates: 123.1g | Protein: 29.6g | Fat: 36.3g | Saturated Fat: 3.9g | Polyunsaturated Fat: 11.5g | Monounsaturated Fat: 18.1g | Sodium: 1084.5mg | Potassium: 2081.3mg | Fiber: 32.4g | Sugar: 11.5g | Vitamin A: 1619.1IU | Vitamin C: 209.4mg | Calcium: 493.5mg | Iron: 10.5mg