Nourishing Bowl: Herbed-Roasted Carrots, Spinach Sautéed Chickpeas and Pickled Beets Salad | Vegan, Gluten-Free

I don’t know if you’re like me, but I always find Mondays are the hardest days, especially Monday evenings! Maybe it’s just the return to the weekday routine or the fact that weekends are always filled with errands, cleaning, laundry, cooking and preparing for lunches and snacks for the week, etc., but it makes it for a long Monday, which means that a quick and easy meatless meal is always a great choice.

This is a great way to not only reduce your meat consumption, which is good for you and the planet, but it’s also a nice way to add a lot of vegetables in your daily diet. I’ve started making those big bowls of mixed salad components in the spring, and I can say they have been a regular part of my life ever since. They’re very simple to make and can be done within 15 minutes of total active work, then you can relax for 20-25 minutes while it cooks in the oven.

This recipe is for a main dish, but could also make great appetizers.

This meal for 4 or 5 can be made for around $12-13 or so total (All organic ingredients!), and the chickpeas alone provide over 23 g of proteins and over 17 g of fibres, all this under 30 minutes, making this a truly healthy and nourishing meal, great for anyone with a tight budget, and a tight schedule! Let’s do this! 😉

Bon appétit!

ECP xo

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Nourishing bowl: Herbed-roasted carrots, spinach sautéed chickpeas and pickled beets salad (vegan, gluten-free, paleo)

Course: Main Course

Cuisine: Canadian

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings

Buddha bowls are a great way to pack your lunch or dinner with nutritious foods, like this recipe for herbed-roasted carrots and spinach sautéed chickpeas.

Ingredients

• 2-3 large carrots washed/brushed, dried, yucky parts removed, not peeled, cut into large chunks (approx. 1-1 1/2")
• 1 Tbsp herbes de Provence
• 1/4 tsp sea salt + pepper (to taste)
• 398 ml chickpeas (1 regular size can) rinsed and drained
• 1 garlic clove minced
• 1 cup organic baby spinach coarsely chopped
• 2 Tbsp raisins
• 1-2 tsp unrefined organic coconut oil
• extra-virgin olive oil
• 1 lemon juiced
• 1/2 head organic lettuce washed, drained, cut into bite-size chunks
• 1/2 organic sweet pepper of your choice washed, cut into thin slices/sticks
• 1/4 organic English cucumber washed, sliced or cubed, or cut into sticks
• pickled beets

Dressing

• 2 tsp maple syrup
• 3 Tbsp organic raw apple cider vinegar
• 1/3 cup extra-virgin olive oil
• pinch of sea salt and pepper

Instructions

1. Turn oven on to 450F.
2. Put the carrot chunks into a large bowl, add 1 Tbsp of olive oil and mix until evenly coated. Add 1 Tbsp of Herbes de Provence mix + a small pinch of pepper and a small pinch of sea salt.
3. Put into oven at 450F for 20-25 min or until nicely golden and cooked through.
4. While this is cooking in oven, mix the salad dressing in a bowl or a mason jar. Wash and prepare the veggies (lettuce, sweet pepper, cucumber).
5. Warm a pan on medium heat, add 1-2 tsp of olive oil, some coconut oil, the raisins, and chickpeas. Sauté for a 3-5 minutes until it starts showing a golden colour. Add the minced garlic and spinach, and continue sautéeing for a few more minutes. Add a pinch of unrefined grey sea salt, and the juice of 1 organic lemon. Mix and scrape whatever bits come off the bottom. Turn the heat off.
6. Assemble in plates. Distribute the chickpea mixture, baked carrots and all the other components with the marinated beets. Drizzle everything with dressing. Enjoy!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 399kcal | Fat: 22g | Saturated fat: 3g | Sodium: 184mg | Potassium: 587mg | Carbohydrates: 43g | Fiber: 10g | Sugar: 10g | Protein: 10g | Vitamin A: 6350% | Vitamin C: 40.2% | Calcium: 99% | Iron: 5%