Ingredients
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Roast the chickpeas, beets and potatoes: Spread the chickpeas on one side and the potatoes on the other side of the baking sheet. Spread each of them out evenly. Sprinkle with salt and pepper, if desired.
Place the beets in parchment paper (enough to wrap around them). Place foil around the parchment paper and bring the edges of the foil up to seal for steaming the beets. Place on a small baking sheet.
Roast the chickpeas, potatoes, and beets for 35–40 minutes (or until the chickpeas are crispy and potatoes and beets are tender), tossing the chickpeas and potatoes halfway through. Once finished cooking, remove from the oven and set aside.
Meanwhile, prepare your bowl ingredients: Divide the kale, onion, cabbage between two bowls.
When the beets, potatoes, and chickpeas are finished cooking, divide them between the two bowls.
Add the Tangy Blueberry Dressing to each bowl (the amount is up to you, but you should have plenty for both bowls).
Top with freshly ground pepper, if desired.
Chef's Notes
Substitutions
Instead of purple potatoes, use any other type of potato or sweet potatoes.
If you prefer pickled beets, they taste delicious with this.
Instead of raw onion, use Pickled Red Onions.
In place of kale, use your favorite organic leafy greens.
If you prefer no dressing, add a squeeze of lemon or lime to the bowl.
Prep Ahead
Make the Tangy Blueberry Dressing ahead of time and store in an airtight container in the refrigerator for 5–7 days.
Make the crispy chickpeas, potatoes and beets ahead of time. Store the chickpeas at room temperature in an airtight container for 5–7 days. Store the potatoes and beets in an airtight container in the refrigerator for up to 5 days.
Prepare the Tangy Blueberry Dressing ahead of time and store in an airtight container in the refrigerator for 5–7 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Roast the chickpeas, beets and potatoes: Spread the chickpeas on one side and the potatoes on the other side of the baking sheet. Spread each of them out evenly. Sprinkle with salt and pepper, if desired.
Place the beets in parchment paper (enough to wrap around them). Place foil around the parchment paper and bring the edges of the foil up to seal for steaming the beets. Place on a small baking sheet.
Roast the chickpeas, potatoes, and beets for 35–40 minutes (or until the chickpeas are crispy and potatoes and beets are tender), tossing the chickpeas and potatoes halfway through. Once finished cooking, remove from the oven and set aside.
Meanwhile, prepare your bowl ingredients: Divide the kale, onion, cabbage between two bowls.
When the beets, potatoes, and chickpeas are finished cooking, divide them between the two bowls.
Add the Tangy Blueberry Dressing to each bowl (the amount is up to you, but you should have plenty for both bowls).
Top with freshly ground pepper, if desired.
