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Vegetarian Recipe: Rainbow Crispy Nourish Bowl


Here at GMB, we love a good nourish bowl for lunch (or even dinner) because you can throw in all your favourite veggies and call it a meal! And if you ask us, the more colour, the better. With a tasty dressing and crunch factor courtesy of the Proper Crisps Sea Salt to top it off, this is a great way to hit your veggie quota for the day!

1 packet Sea Salt Proper Crisps

1 cup pumpkin, diced
1 individual (75g) tin of chickpeas, drained
1/2 Lebanese cucumber, diced
1/4 capsicum, sliced
1 cup salad greens, chopped or torn
1 tsp paprika
1/2 tsp cumin
Pinch of salt and pepper
1 tsp olive oil


2 tsp olive oil
2 tsp fresh lemon juice
2 tsp Dijon mustard
2 tsp tahini
1 tsp maple syrup


1. To make the crispy chickpeas and roast pumpkin, toss the pumpkin and chickpeas in a bowl with the spices, salt and pepper and olive oil. Stir to coat everything evenly.

2. Place on a lined baking tray and bake at 180ºC for 35 minutes. Alternatively, you can place into an airfryer and cook at 180ºC for 15-20 minutes, until the pumpkin is soft.

3. To make the dressing, combine all ingredients in a small jar and shake.

4. To assemble the bowl, start with a bed of salad greens. Add each ingredient around the bowl, finishing with a packet of Sea Salt Proper Crisps for extra crunch.

5. Drizzle over the dressing and enjoy. Try to avoid directly pouring over the chips so that they don't get soggy!

You can find the Proper Crisps Sea Salt over on the GoodnessMe Shop! For more healthier chip alternatives, check out some of our favourite savoury swaps.

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