Roasted Kale & Chickpea Bowls with Shrimp
Plus Couscous, Almonds & Pepper Jam Vinaigrette
- Wheat
- Tree Nuts
- Shellfish
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.
Ingredients
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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of textures and tastes, though some found it overly sweet 🍲.
- Ease of prep: Several noted it was easy to make, but watch the kale closely as it can burn quickly.
- Suggestions: Season shrimp separately for more flavor; consider reducing red wine vinegar for less sweetness.
- Leftovers: Reheating can be tricky with shrimp; consider a different protein if planning for leftovers.
