This is for those days when you want something fried, but super healthy. It is made roasted seasoned butternut squash served on wild arugula salad that is placed on a very yummy garbanzo fry bread. Top with avocado, vegan yogurt and a few chili flakes. It is gluten-free and vegan!
- 1/2 cup sprouted garbanzo flour
- 1/2 cup water
- 1 tbs organic canola oil
- 1 butternut squash
- 3 tbs organic extra virgin olive oil
- 1/2 tsp Himalayan pink salt
- 1 tsp fresh ground pepper
- 3 tsp chili pepper flakeshttp://amzn.to/2fupHKl]
- 1/2 cup of wild organic arugula
- 1 ripe avocado
- 2 - 4 tbs creamy, plain soy yogurt
- 1 tsp chili pepper flakeshttp://amzn.to/2fupHKl] (for topping)
- Pinch Himalayan pink salt
- Preheat oven to 400 degrees
- Cut the unpeeled butternut squash in half. Scoop out the seeds. Coat the skin with olive oil.
- Place with two insides facing up in a glass dish lined with parchment paper. Apply a generous drizzling of olive oil to the surface.
- Combine the salt, pepper and chili flakes. Sprinkle over squash halves.
- Put in the oven, uncovered for 35-45 minutes until it fork-tender at its thickest section and is a beautiful roasted browned.
- When cooked, remove and let it cool down so that it is still hot, but cool enough to handle.
- Cut into cubes, leaving the skin on.
- Sift the chickpea flour and salt together into a mixing bowl, using a sifter or a fine mesh strainer.
- Whisk together garbanzo flour and water, adding 1/4 cup at first and then more until blended well and the consistency of thin pancake batter.
- In a heated pan, heat the oil and pour in the batter. When the edges have become very toasty and brown, and the bread can be easily moved around on the pans surface, flip and brown on the other side - about 2 - 3 minutes each side depending on heat of the pan.
- Set aside and keep warm by covering with a cloth and setting in warm part of prep area.
- Put a piece of fry bread onto the plate and cover with wild arugula.
- Next add the roasted butternut squash and fresh avocado.
- Top with creamy plain soy yogurt
- Finish with chili flakes and Himalayan sea salt.
©2015 This recipe was created in New York, NY.
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