- 1 cup EarthFresh Carisma potatoes
- 1 small red onion, sliced in wedges
- 1 bundle of cauliflower, chopped
- 2 Tbsp (30 mL) coconut oil, melted
- 1 can (540 mL) of chickpeas
- 1 tsp (5 mL) cumin
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) garlic powder
- 1 tsp (5 mL) oregano
- 1 tsp (5 mL) turmeric
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) pepper
- 1 bundle of kale, chopped
- ½ cup unsalted sunflower seeds
Preheat oven to 350º F (170º C).
Wash the potatoes leaving their skins on. Cut potatoes into small even pieces and place potatoes into hot (not boiling) water. Bring to a boil and cook until fork tender.
Once cooked, strain potatoes and place into a medium bowl, set aside.
In a large bowl, add the onions, cauliflower and coconut oil – toss to coat evenly. Transfer the vegetables onto a non-stick baking sheet and place into oven for 30 minutes.
While the vegetables are roasting, add the chickpeas, cumin, chili powder, oregano, turmeric, salt and pepper to a bowl. Gently mix and transfer the seasoned chickpeas to a pan over medium heat. Stir frequently until they are browned and fragrant – approximately twenty minutes.
To assemble your bowls, divide your kale amongst four small serving bowls. Add the potatoes, roasted onions, cauliflower, chickpeas and sunflower seeds. Drizzle desired amount of Tahini sauce over each bowl.
- 2 Tbsp (125 mL) tahini
- 2 Tbsp (30 mL) lemon juice
- 1 Tbsp (15 mL) maple syrup
- 4 Tbsp (60 mL) water
In a small bowl, prepare the sauce by whisking together the tahini, lemon juice, maple syrup and water. Set aside.
Nutrients per Serving :
Fat 14 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 921 mg
Carbohydrate 42 g
Fibre 8 g
Sugars 11 g
Protein 30 g
Potassium 596 mg