Beet Noodle Bowls with Turmeric Roasted Chickpeas, Spinach, and Ginger Almond Butter Dressing
These beet noodle bowls are packed with nutrients & flavor! Crispy roasted chickpeas, sautéed spinach, and a super delicious ginger almond butter dressing!
Ingredients
For the bowls
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 teaspoons olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/4 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
- 1/3 cup creamy almond butter (the natural, drippy kind)
- 2 teaspoons freshly grated ginger
- 2 teaspoons sesame oil
- 2 teaspoons honey (can sub maple syrup if vegan)
- 1/2 cup hot water
- squeeze of lemon
- salt to taste
Instructions
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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.
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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.
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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.
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Make the dressing. Whisk together the almond butter, ginger, sesame oil, honey, hot water, and lemon juice until creamy.
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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.