ClaritySnackEasyVegetarianGluten Free
Pepper Clarity Boats
Roasted bell pepper with smashed chickpea avocado and pumpkin seed crumb
10 minutes prep20 minutes cookServes 2320 kcal per serving
The Story
Crunch and cream meet in a portable snack that steadies glucose and soothes the mind. Bright bell pepper holds a creamy chickpea mash enlivened with avocado and pumpkin seed crunch.
Snacks can support hormonal balance by combining plant protein slow carbohydrate and healthy fats. A modest inclusion of ashwagandha brings adaptogenic calm without heaviness.
Ingredients
- Bell Peppers Halved2 medium
- Cooked Chickpeas1 cup
- Ripe Avocadohalf
- Pumpkin Seeds3 tablespoons toasted
- Almonds Ground2 tablespoons
- Coconut Flakes1 tablespoon
- Olive Oil1 tablespoon
- Ashwagandha Powderquarter teaspoon
- Lemon Juice1 teaspoon
- Sea Saltto taste
- Black Pepperto taste
Method
- 1Preheat the oven to two hundred degrees Celsius roast the pepper halves cut side down on a tray with a drizzle of olive oil until tender about twenty minutes.
- 2In a bowl mash the cooked chickpeas with avocado lemon juice ashwagandha powder and a pinch of salt until slightly chunky.
- 3Combine toasted pumpkin seeds ground almonds and coconut flakes in a small bowl to make a crumb and toss with a little salt and pepper.
- 4Spoon the chickpea avocado mash into the roasted pepper halves and finish with the pumpkin seed crumb and an extra drizzle of olive oil.
Nutrition
Per serving
12g
Protein
34g
Carbs
15g
Fat
Calories320
Fibre10g
Sugars6g
Vitamins
Vitamin C75 mg
Vitamin A1500 IU
Minerals
Iron3 mg
Magnesium80 mg
Utensils
Baking TrayMixing BowlForkSpoon
This way of cooking
Hormonal Equilibrium
Endocrine balance, cortisol, steady energy.
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