Greetings from Dubai,

We’re working and working on all things not food related at the moment so I’ve been a little removed from social media. I hope you haven’t forgotten about my and my little corner in cyber space! Today I’m here to share a winter goodness bowl filled with all things good in winter, quite self-explanatory I guess, haha. I struggled to come up with a good name to sum up what this meal is so I settled for the easiest and most obvious possible in the end.

The base flavour going through this bowl is one of my current favourite spices; ras el hanout. It’s a North African spice mix that I think can differ slightly depending on where you buy it but it always bring a warm spicy note to whatever you add it to. For the bowl I rubbed the pumkin in it as well as the warm chickpeas. To counter the warmth of these components I made some quick pickled onion which also adds a beautiful colour. It also has steamed kale because now bowl like this is complete without some greens. Kale is great at this time of year even in Sweden where it’s getting increasingly cold so it seemed like the obvious choice. I decided to steam it as opposed to massaging it because it seems more suitable for the colder weather, but you could of course prepare it the way you like it best!

I serve it all up with some quinoa but any grain you like would work well, my favourite is usually brown rice or some other more hearty grain with a meal like this. Quinoa happened to be the grain I had around as I made the bowl and it worked really well but don’t be afraid to be creative with your food and change things up. We all feel like and crave different things at different times so follow your instincts.

Finally I sprinkle my bowl with pomegranate kernels. The most beautiful jewels of the plant world in my opinion. It’s perfect for this season leading up to Christmas I think, reminds me of Christmas ornaments. It also adds a little bit of crunch and a little bit of sweetness, can’t go wrong with that right?!

I really hope you enjoy this recipe and stay tuned this weekend for my first q&a where I answer a bunch of your questions on camera! x


Follow Good Eatings on Bloglovin. | Subscribe to Good Eatings YouTube Channel.


YIELDS: 4 bowls /  TIME: 60 min


Quick Pickled Onions:

1 red onion, sliced
1/4 cup apple cider vinegar
1/2 tsp sea salt
1/2 tsp maple syrup


Crispy Chickpeas:

2 cans chickpeas, drained and patted dry
A light drizzle of olive oil
2 tsp ras el hanout
Sea salt and black pepper to taste


Roasted Acorn Squash:

1 medium sized acorn squash, deseeded and cut into 1/2″ half moons
A drizzle of olive oil
2 tsp ras el hanout
Sea salt and black pepper to taste


Tangy Tahini Dressing:

2 1/2 tbsp tahini
2 tbsp maple syrup
1 lemon, juice
Small handful parsley, chopped
Sea salt and black pepper to taste



4 large handfuls of kale, roughly chopped
2-4 cups cooked quinoa, depending on portion size
1/2 pomegranate, kernels

Prepare the quick pickled onions by combining vinegar, salt and sweetener in a small jar and shake until salt is dissolved. Add the sliced onions and shake the jar again until well combined and it all starts to look a little pink. Set aside for roughly 60 min.

Preheat your oven to 200 degrees celsius. Once your chickpeas are patted dry some of their skins should have come off. Remove these and see if you can remove a few more before mixing with oil and ras el hanout and spreading it out onto a lined baking tray. Roast in oven for roughly 30 min or until slightly crispy, shaking the tray a couple of times in the process.

Place your squash slices on another lined baking tray and again coat with oil and ras el hanout before spreading them out. Roast for roughly 25 minutes or until tender.

Whilst things are pickling and roasting prepare your tahini dressing by combining all ingredients in a jar or bowl. You will notice that it’s quite thick without having added any water so add water until you reach your desired consistency and season thereafter. The amount of water you need will depend on the tahini you use and your preference in thickness for the dressing.

Also place the kale in a steaming basket roughly 5-10 minutes before the chickpeas and squash finish roasting and steam until tender.

Once all the components are cooked build your bowl with cooked quinoa, steamed kale topped with pomegranate, roasted acorn squash, crispy chickpeas and pickled onion. Top it all off with your tangy tahini dressing.

Privacy Preference Center