Curried Chickpea & Kale Bol Renversé

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.

Ingredients

Method

Nutrition

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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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Per Serving

Calories

550kcal

Fat

22g

Saturates

5g

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Notes

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