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Roasted Kale & Chickpea Bowls with Shrimp
Roasted Kale & Chickpea Bowls with Shrimp

Roasted Kale & Chickpea Bowls with Shrimp

Plus Couscous, Almonds & Pepper Jam Vinaigrette

Recipe Development Team
Recipe Development TeamPublished on November 29, 2023

Buckle up, buttercup, because this power bowl is a brawny one! We present a veritable one-bowl feast that’s bursting with flavors and textures. The base is savory, springy couscous cooked in rich vegetable stock and topped with garlicky roasted kale and crispy chickpeas tossed with juicy grape tomatoes and chewy dried apricots in a tangy-sweet pepper jam vinaigrette. After a shower of sliced almonds for crunchy contrast, your bowl is ready to power you up for all your earthly pursuits.

Allergens:
Wheat
Tree Nuts
Shellfish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

4 ounce

Kale

1 unit

Chickpeas

1 teaspoon

Garlic Powder

2 unit

Veggie Stock Concentrate

5 ounce

Israeli Couscous

(Contains: Wheat)

4 ounce

Grape Tomatoes

1 unit

Red Pepper Jam

5 teaspoon

Red Wine Vinegar

1 ounce

Dried Apricots

½ ounce

Sliced Almonds

(Contains: Tree Nuts)

10 ounce

Shrimp

(Contains: Shellfish)

Not included in your delivery

Salt

Pepper

1 tablespoon

Olive Oil

3 teaspoon

Cooking Oil

Nutrition Values

/ per serving
Calories960 kcal
Fat27 g
Saturated Fat2 g
Carbohydrate121 g
Sugar32 g
Dietary Fiber12 g
Protein42 g
Cholesterol215 mg
Sodium1830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Large Bowl
Aluminum Foil
Baking Sheet
Small pot
Whisk
Paper Towel
Large Pan

Instructions

Start Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Remove and discard any large stems from kale. Drain and rinse chickpeas.

Roast Kale & Chickpeas
2

• Place kale and chickpeas in a large bowl. Toss with garlic powder, half the stock concentrates, a large drizzle of oil, and a pinch of salt and pepper. • Spread kale and chickpeas out in a single layer on a foil-lined baking sheet. Roast on top rack until slightly crispy, stirring halfway through, 18-22 minutes. (For 4 servings, divide kale and chickpeas between two baking sheets and roast on top and middle racks, swapping rack positions halfway through.) Wipe out bowl.

Cook Couscous
3

• Meanwhile, in a small pot (medium pot for 4 servings), combine couscous, remaining stock concentrate, and 1¼ cups water (2½ cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.

Finish Prep & Mix Dressing
4

• While couscous cooks, halve tomatoes. • In bowl used for kale and chickpeas, whisk together jam, half the vinegar (all for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper until thoroughly combined.

Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Transfer to a plate.

Toss Veggies & Couscous
5

• To bowl with dressing, add tomatoes and apricots. Toss to combine. • Transfer roasted kale and chickpeas and cooked couscous to bowl. Toss to combine; season with salt and pepper to taste.

Serve
6

• Divide roasted kale and chickpea couscous between bowls and top with almonds. Serve.

Serve shrimp atop roasted kale and chickpea couscous.

Shrimp are fully cooked when internal temperature reaches 145°.

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