Vegetarian Chickpea Kale Bowls
The weather is finally perfect for al fresco dining and I am taking advantage of that. These chickpea kale bowls are crispy and fresh with a kick of spice. Let’s get all your veggies in and do it deliciously!
Recipe
Ingredients for 2 servings:
1 can of chickpeas (roughly 15oz) drained and washed
2 large carrots
1 lemon
6 cups of kale
4 large brussel sprouts
1 sweet potato
2 tbsp craisins
4 oz shredded red cabbage
6 tbsp sour cream (can be replaced with vegan sour cream)
2 tbsp curry powder (can be replaced with chili powder for a spicier twist)
1 tbsp nutritional yeast
Directions:
Preheat oven to 425
Cut your carrots (small pieces), sweet potato (small pieces), and brussel sprouts (halves) and place into preheated oven tossed with olive oil, salt, and pepper. This will take around 30 minutes.
On a separate tray, roast your chickpeas tossed with the curry powder for around 20 minutes or until crispy.
Pickle the cabbage by adding 1 tsp sugar, half of the lemon juice, 3 tbsp water, salt and pepper to a bowl with the cabbage. Mix and then microwave for one minute. Set aside.
Mix your sour cream and 1 tbsp curry powder to make a sauce to add at the end. Add water until it can be drizzled. Set aside.
Cook your kale on the stovetop with a drizzle of olive oil, the rest of the lemon, salt, & pepper until bright green and tender. Add nutritional yeast and toss.
Starting with the kale, then the veggies, and then the chickpeas, the raisins and the sauce, make your bowl. Serve and enjoy!
