2023-09-19 11:39:55
Title: Climate-Friendly Roasted Carrot and Chickpea Bowl: A Delicious Vegan Meal with an Eco-Friendly Twist
Date: September 19, 2023
In our quest for sustainable eating habits, a recipe that both satisfies the taste buds and respects the health of our planet is a rare treat. Enter the climate-friendly roasted carrot and chickpea bowl, a complete vegan meal that offers complex carbohydrates, filling fiber, a confident 12 grams of protein, and an explosion of flavors. This wholesome dish is a result of the EAT-Lancet Commission’s recommendation to adopt the Planetary Health Diet, which emphasizes reduced meat and dairy consumption, and prioritizes seasonal and regional produce.
The lukewarm veggie bowl, which combines roasted carrots and chickpeas, is complemented by sweet and sour apricot jam and grated apple. This culinary delight can be enjoyed warm or cold, making it perfect for a packed lunch at the office. For added crunch and flavor, a handful of roasted sunflower or pumpkin seeds and a tablespoon of black cumin can be sprinkled on top.
Here’s the recipe for this climate-friendly delicacy:
Ingredients for 4 servings:
– 2 cans of chickpeas (265 g drained weight each)
– 400 g carrots
– 1-2 tsp chili flakes
– Salt
– 6 tbsp olive oil
– 4 tbsp lemon juice
– 200 g leaf spinach (or alternative greens such as kale or rocket)
– 1 bunch of parsley
– 1 sour apple (e.g., Braeburn)
– 2 tbsp apricot jam
– 3 tbsp apple cider vinegar
– Pepper
– Baking paper
Instructions:
1. Preheat the oven to 200 °C (top/bottom heat) or 180 °C (fan oven). Wash and drain the chickpeas. Peel, clean, and halve the carrots lengthwise, then cut them into wide diagonal slices. In a bowl, mix half of the chickpeas and carrots with chili flakes, salt, 4 tablespoons of oil, and 2 tablespoons of lemon juice. Spread the mixture on a baking tray lined with baking paper and roast in the oven for approximately 15 minutes.
2. Thoroughly wash the spinach and drain it. If necessary, cut the leaves into smaller pieces. Wash the parsley, shake it dry, and finely chop the leaves. Grate, quarter, and core the sour apple. Roughly grate the apple quarters and drizzle them with 2 tablespoons of lemon juice.
3. Remove the baking tray from the oven and spoon the apricot jam onto the tray. Mix everything well and bake for another 10 minutes. Take out the roasted vegetables and mix in the spinach, remaining chickpeas, and carrots. Allow the mixture to cool slightly before adding parsley and apple shavings. Finally, mix in the apple cider vinegar, 2 tablespoons of oil, and season with salt and pepper.
With a preparation time of approximately 35 minutes plus waiting time, this dish is a quick and easy option for those seeking a climate-friendly and nutritious meal. Each portion contains around 12 grams of protein, 19 grams of fat, 40 grams of carbohydrates, and 390 calories.
While canned or jarred chickpeas might not have the lowest ecological footprint, cooking them from scratch can be time-consuming. Opt for dried legumes if you have the resources and time, and soak them overnight with a little baking soda to reduce cooking time. Any leftover chickpeas can be stored airtight in the refrigerator for up to five days or frozen for future use in hummus or soups.
By adopting a diet that aligns with the principles of the Planetary Health Diet, individuals can make a positive impact on both their own health and the health of the planet. So why not give this delicious, climate-friendly roasted carrot and chickpea bowl a try?
(Note: The article was accredited to Eat Club, visit them on Instagram @eat_club.de)
For more articles on sustainable and nutritious recipes, visit Eat Club [Insert hyperlink to Eat Club category].
Published: Tue, September 19, 2023, 11:39 a.m.]
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