Roasted Chickpea, Sweet Potato and Apple Grain

The colourful bowl is full of roasted autumn goodness. Cooking the quinoa in broth adds loads of flavour with no added fat.

Products you'll need:

CAMPBELL’S ® Ready To Use Mushroom Broth

CAMPBELL’S ® Ready To Use Mushroom Broth

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Ingredients

  • 1 cup (250 mL) quinoa, barley or other grain/grain blend 
  • 2 cups (500 mL) CAMPBELL’S ® Ready To Use Mushroom Broth
  • 1 can 19 oz chickpeas (garbanzo beans), rinsed and drained
  • 2 each sweet potato, diced
  • 1 each apple, diced
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) mild curry paste
  • 6 cups (1.5 L) packed baby spinach

Directions

  1. Preheat oven to 400°F (200°C). In medium saucepan, bring quinoa and broth to a boil. Reduce heat to low, cover and cook until liquid has been absorbed and quinoa is tender, about 15 minutes. Set aside. 
  2. While the quinoa cooks, toss chickpeas, sweet potatoes, apples, olive oil and curry paste together until coated. Transfer to a large parchment lined rimmed baking sheet.  Roast in oven, turning occasionally, until chickpeas are crisp and sweet potatoes and apples are golden, about 20 minutes. 
  3. Place spinach in same bowl. When vegetables are done, immediately put them into bowl on top of spinach, letting the residual heat wilt spinach. Let sit for about 5 minutes. Divide quinoa over 4 bowls. Arrange chickpea mixture over top of each. Drizzle with olive oil if desired. 

Recipe tips

Add 2 cups of cooked, chopped chicken for extra protein.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 430
Fat 11 g
Sodium 670 mg
Carbohydrate 72 g
Dietary Fibre 12 g
Protein 16 g
Calcium 20 %DV

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