I don’t think I could pack any more nutrients into this bowl if I could. It’s full of so much GOODNESS. Beets, spinach, turmeric, ginger, almond butter…they all scream health. If you’re making new health-centered goals this year, this one’s for you.
Turmeric has so many amazing anti-inflammatory properties and antioxidants. I often use it in curries, dressings, and make golden milk with it. So good. If there’s a spice you should be using more of, turmeric is it.
Crispy chickpeas are such a great snack or topping for bowls like these. The trick is, you have to try not to eat the whole can. They’re too addicting. There could be worse things, right?!
Bowl meals are my fave. They’re ideal for healthy meal prep because you can roast a ton of veggies, cook a batch of grains or cauliflower rice (or spiralized veggies!), and top it all with your favorite sautéed greens, hummus, avocado, dressing, nuts, seeds, protein, and whatever else your little heart desires.
I eat a ton of veggies daily, but one of my goals for 2017 is to add even more veggies to my daily diet whenever I can! Adding cauliflower or grated zucchini to my oatmeal, more veg in my smoothies, an extra salad with dinner, etc.
I absolutely love this combination of flavors. The ginger and almond butter dressing is SO delicious and I added a little toasted sesame oil to it too. Love love love that stuff.
I used spinach here, but you could do arugula, kale, swiss chard, or whatever your fave greens are!
Cheers to good health and to fueling our bodies with real, delicious food in 2017!
- For the BOWLS:
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 teaspoons olive oil
- 1 teaspoon turmeric
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- salt and pepper to taste
- 3 medium beets, peeled and spiralized
- 1 tablespoon olive oil
- 1 teaspoon coconut oil
- 2 ounces baby spinach
- sesame seeds for garnish
- extra lemon for garnish
- for the DRESSING:
- ⅓ cup creamy almond butter (the drippy kind)
- 2 teaspoons freshly grated ginger
- 2 teaspoons sesame oil
- 2 teaspoons honey (can sub maple syrup if vegan)
- ½ cup hot water
- squeeze of lemon
- salt to taste
- Preheat oven to 400℉. Put chickpeas on a rimmed baking sheet and add olive oil, turmeric, garlic powder, ground ginger, and a few pinches of salt and pepper. Toss to coat and bake for 15-20 minutes or until golden and crispy. Set aside.
- Put spiralized beets on a large rimmed baking sheet and drizzle with olive oil, and season with salt and pepper. Toss to coat. Bake for 10-12 minutes or until "al dente." I like my veggie noodles to still have a little bit of "bite" to them.
- While the beets are roasting, heat a skillet to medium-high heat and add the coconut oil. Add spinach and sauté for a couple minutes until wilted. Season with salt and pepper. Set aside.
- Make the dressing. Whisk together the almond butter, ginger, sesame oil, honey, hot water, and lemon juice until creamy.
- To serve, portion beet noodles into bowls and top with sautéed spinach, turmeric chickpeas, a drizzle of dressing, a squeeze of lemon, and sesame seeds.