Pret A Manger Butternut Mezze Bowl
A vibrant vegan super-plate with roasted butternut squash, chargrilled chickpeas, chilli aubergine, and massaged kale over brown rice and quinoa.
Contains Allergens
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Why you'll love it
Recreate Pret A Manger's popular Butternut Mezze at home with this wholesome, plant-based bowl. Featuring roasted butternut squash, protein-packed chickpeas, and nutrient-rich kale, this Mediterranean-inspired dish delivers 610 calories of pure satisfaction.
About the original
Pret A Manger's Butternut Mezze has become a staple for health-conscious diners seeking plant-based options. This super-plate combines Middle Eastern flavors with fresh vegetables, offering a complete meal that's both nutritious and delicious. The dish showcases Pret's commitment to natural ingredients and bold flavors.
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Ingredients
Main Components
- 300 g Butternut Squash — cubed
- 150 g Chickpeas — chargrilled
- 100 g Aubergine — diced and spiced with chilli
- 50 g Kale — massaged
- 60 g Houmous
- 100 g Brown Rice — cooked
- 50 g Red Quinoa — cooked
- 2 tbsp Pomegranate seeds
Method
Preheat oven to 200°C (180°C fan). Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until golden and tender.
While squash roasts, cook brown rice and red quinoa according to package directions. Mix together and set aside.
Massage kale leaves with a pinch of salt for 2-3 minutes until softened. Chargrill chickpeas in a hot pan until slightly charred, about 5 minutes.
Dice aubergine and sauté with chilli flakes and olive oil until tender, about 8-10 minutes.
Assemble bowl by layering rice and quinoa as the base. Top with roasted butternut squash, chargrilled chickpeas, chilli aubergine, massaged kale, a dollop of houmous, and pomegranate seeds.
Tips & Variations
- Roast the butternut squash ahead of time - it keeps in the fridge for up to 3 days and actually tastes better when the flavors have developed.
- Massage the kale with a tiny bit of lemon juice and olive oil for extra flavor and to break down the tough fibers.
- Toast the chickpeas in a hot, dry pan for maximum char and a satisfying crunch.
- Substitute sweet potato for butternut squash if preferred - the cooking time remains the same.
- Add a drizzle of tahini or extra virgin olive oil before serving for added richness.
- Make it heartier by adding grilled halloumi or feta cheese on top.
- Prep the grain base in bulk - cooked rice and quinoa freeze brilliantly in portion-sized containers.
FAQs
- Can I meal prep this recipe?
- Absolutely! Prepare all components separately and store in airtight containers for up to 3 days. Keep the houmous and pomegranate seeds separate until serving. Reheat the grains and roasted vegetables, then assemble fresh.
- How do I make this gluten-free?
- This recipe is naturally gluten-free! Just ensure your houmous and any spices used don't contain hidden gluten additives.
- Can I make this without an oven?
- Yes! Dice the butternut squash smaller and pan-fry in a large skillet with olive oil over medium-high heat for 15-20 minutes, stirring occasionally until golden and tender.
- What can I substitute for pomegranate seeds?
- Dried cranberries, fresh cherry tomatoes (halved), or pickled red onions work well. You could also use toasted pine nuts for added crunch.
- How long will this keep in the fridge?
- Stored properly in separate containers, the components will last 3-4 days. The massaged kale is best consumed within 2 days as it continues to soften.
- Is this recipe high in protein?
- This bowl provides 18g of protein per serving from the chickpeas, quinoa, and kale. To increase protein, add grilled tofu, tempeh, or an extra portion of chickpeas.
Nutrition (per serving)
| Calories | 610 kcal |
|---|---|
| Protein | 18 g |
| Fat | 28.5 g |
| Carbs | 61.3 g |
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