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Curried Veggie & Chickpea Bowl

Ingredients

1 25 oz can garbanzo beans, drained, rinsed and dried
2 t turmeric
2 t curry powder
1 t ground ginger
1 t chili powder
1/2 t cayenne pepper
1 t cinnamon
1 t sea salt
1 delicata squash, seeded and sliced
1 head cauliflower, cut into florets
1 medium red onion, chopped into wedges
10 garlic cloves, peeled
3 T olive oil or coconut oil
1 bunch kale, chopped

Preparation

Preheat oven to 425 degrees F. Mix all dried spices in a bowl and set aside. Place garbanzo beans and all veggies except kale on a baking sheet, and sprinkle with the spice mixture and oil. Stir to coat then spread mixture out on the sheet in a single layer. (This makes a lot, so you may need to use two baking sheets.) Roast in the oven for 20 minutes, stirring occasionally. After 20 minutes, remove from the oven and add the kale to the mixture. Stir together and roast in the oven for an additional 10-15 min. In the last 5 minutes of roasting vegetables, cook veggie burgers according to package directions. Put together your bowls by adding the curry veggie and garbanzo bean mixture and topping with the veggie burger. Top it off with a sauce of your choice. We recommend Hilary's Remoulade Dressing. Yum!

Questions? Or want to let us know how this recipe worked for you? Leave a comment!