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Kamut and Roasted Cauliflower Bowl with Dukkah

Made With:

Soups

Verve® Carrot Parsnip Bisque with Ginger

Flavourful carrots and parsnips simmered with onions, cream and butter finished with a hint of ginger.

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Tip

Spoon 1 cup (250 mL) Kamut into serving bowl. Top with 3/4 cup (185 mL) Roasted Cauliflower and Chickpeas and 1/3 cup (80 mL) Lemony Kale, 3 slices avocado and 1 tbsp (15 mL) shredded beets. Sprinkle with 1 tbsp (15 mL) mint leaves and top with 3/4 tsp (4 mL) dukkah.

Total Time

90 min.

Serving & Size

1 bowl

Yields

This eye-catching power bowl, inspired by flavours of the Middle East, is packed with both flavour and nutrition.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 2
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Weight Measure
Campbell’s Verve Carrot and Parsnip with Ginger 1 pouch (4 lb) pouch (1.81kg)
water 3 cups 750  mL
kamut, soaked in water overnight and drained 3 cups 750  mL
1. In saucepan, bring soup and water to boil; stir in soaked kamut. Reduce heat to low; cover and simmer for 30 to 40 minutes or until liquid is absorbed and kamut is tender. Let stand for 10 minutes. Keep warm for service. Makes 8 cups.
Weight Measure
small cauliflower florets 6 cups L
chickpeas 3 cups 750  mL
olive oil 1 cup 60  mL
dukkah 1 cup 60  mL
salt and pepper, each 1 tsp mL
2. Preheat oven to 425°F/220°C. Toss together cauliflower, chickpeas, olive oil, dukkah, salt and pepper until well coated. Arrange on parchment paper–lined baking sheets. Bake for 15 to 20 minutes or until cauliflower is lightly charred and tender. Can be served room temperature for service. Makes 6 cups (2.5 lb).
Weight Measure
firmly packed baby kale 4 cups L
olive oil 1 cup 60  mL
lemon zest 1 tbsp 15  mL
lemon juice 2 tbsp 30  mL
Dijon mustard 1 tsp mL
honey 1 tsp mL
salt 1 tsp mL
3. Toss together kale, olive oil, lemon zest, lemon juice, mustard, honey and salt. Can be refrigerated for up to 4 hours for service.
Weight Measure
ripe avocados, halved, pitted, peeled and sliced (6.4 oz/180 g)
shredded beets 1 cup 250  mL
mint leaves 1 cup 125  mL
dukkah 2 tbsp 30  mL
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