This Curried Chickpea & Kale Bol Renversé is a plant-based twist on the beloved Mauritian upside-down rice bowl. Layers of tender curried chickpeas, lightly fried kale, sweet caramelised plantains, and a grain of your choice create a balanced and flavour-packed dish. A drizzle of hot sauce and fresh avocado slices take it to the next level.
Cook
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
On medium to high flame, heat coconut oil. Once hot add chopped onions and sliced peppers. Lightly fry until softened.
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For
2
M
I
2
portions
Jamaican curried chickpeas, heated
2
portions
Fried plantain
200
g
Cooked grain of your choice (rice, bulgur, couscous)
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Cook along with all of our recipes
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Per Serving
Calories
550kcal
Fat
22g
Saturates
5g
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Cook along with all of our recipes
Save your favourites and build your own collections
This Curried Chickpea & Kale Bol Renversé is a plant-based twist on the beloved Mauritian upside-down rice bowl. Layers of tender curried chickpeas, lightly fried kale, sweet caramelised plantains, and a grain of your choice create a balanced and flavour-packed dish. A drizzle of hot sauce and fresh avocado slices take it to the next level.
Cook
45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
On medium to high flame, heat coconut oil. Once hot add chopped onions and sliced peppers. Lightly fry until softened.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
2
M
I
2
portions
Jamaican curried chickpeas, heated
2
portions
Fried plantain
200
g
Cooked grain of your choice (rice, bulgur, couscous)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Per Serving
Calories
550kcal
Fat
22g
Saturates
5g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
