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

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

Join Now

Already subscribed? Log in or switch accounts.

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

Join Now

Already subscribed? Log in or switch accounts.

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

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

Notes

Pro Tip✨: For a richer depth of flavour, cook your grain in vegetable stock with a garlic clove and bay leaf, then fluff it up with fresh lime juice and coriander before serving. This will add a subtle but delicious aromatic boost!

More to explore

Broccoli Halloumi & Bulgur Salad with Avocado and Garlic Yoghurt

25 minutes

Dominican-Inspired Breakfast

40 minutes

Tuna Mousse Superfood Salad

10 minutes

Smoked Trout & Cream Cheese Toasts with Dill Salsa

10 minutes

Air-Fryer Crispy Fries

30 minutes

Honey and Rosemary Roasted Sweet Potatoes

35 minutes

Escovitch Fish

Smashed Çılbır Potatoes

45 minutes