Crispy Chickpea Nourish Bowl with Miso Tahini
INGREDIENTS
for the chickpeas and cabbage:
1 box/can of cooked chickpeas, rinsed and dried well
Purple cabbage, sliced
Olive oil
Curry powder
Turmeric
Garlic powder
Onion powder
Fine grain sea salt
Black pepper
Cilantro, roughly chopped
for the sweet potatoes:
2 japanese sweet potatoes, cut into large chunks
Olive oil
Fine grain sea salt
for the kale:
1 bunch dino kale, sliced
Lemon juice
Fine grain sea salt
Black pepper
for the miso tahini drizzle:
3 tablespoons tahini
2 teaspoons white miso
2 teaspoons soy sauce
1 tablespoon coconut aminos
2-2.5 tablespoons unseasoned rice wine vinegar
2 teaspoons toasted sesame oil
Sriracha to taste
METHOD
Preheat oven to 425 degrees and line two large baking sheets with parchment paper.
On one baking sheet, arrange rinse and dried chickpeas and sliced cabbage. Drizzle with olive oil and season with curry powder, turmeric, garlic powder, onion powder, salt, and pepper. Toss with your hands and spread in an even layer.
On the other baking sheet, arrange the chopped sweet potatoes. Drizzle with olive oil and season with salt and pepper. Toss with your hands and spread in an even layer.
Place both baking sheets in the oven and roast until golden brown - the chickpeas and cabbage should take ~25-30 minutes and the sweet potatoes should take 30-40 minutes. I like to toss both trays halfway through the cooking process. Once done, sprinkle the chickpeas and cabbage with the chopped cilantro.
While the chickpeas and sweet potatoes roast, prepare the drizzle. In a bowl, combine 3 tablespoons tahini, 2 teaspoons miso, 2 teaspoons soy sauce, 1 tablespoon coconut aminos, 2 tablespoons rice vinegar, 2 teaspoons toasted sesame oil, and sriracha to taste. Whisk well. Taste and adjust for seasoning. Does it need more rice vinegar? soy? sriracha?
Now, transfer the sliced kale into a large skillet or pot. Squeeze some lemon and season with salt and pepper. Steam the kale for a couple of minutes or until tender. Add some water if needed.
Assemble a bowl. Layer the kale, roasted chickpeas and cabbage, and sweet potatoes in a bowl. Drizzle with the miso tahini. Enjoy!
