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Nourish Bowl

This nourish bowl is one of my personal favourites and combines roasted garlic-parsley potatoes, sauteed kale, spiced chickpeas, and fresh grape tomatoes, all drizzled with a lemon tahini dressing.



Nourish Bowl


Serves 3


ingredients

  • Grape tomatoes, halved

  • Salt and freshly ground pepper, to taste

  • Chili flakes, to taste

  • Chopped parsley, to garnish


potatoes

  • 5 red potatoes, quartered

  • 1/3 cup olive oil

  • 5 garlic cloves, chopped

  • 1/3 cup parsley, chopped

  • 1 cup chicken broth


chickpeas

  • 1 (425 g) can chickpeas, drained/rinsed

  • 1 tablespoon olive oil

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon cayenne


kale

  • 2 bunches of kale, stems removed/leaves thinly sliced

  • 3 tablespoons olive oil

  • 3 garlic cloves, chopped

  • 1/2 cup chicken stock


tahini dressing

  • 1/2 cup tahini

  • 1/2 cup water

  • 4 garlic cloves

  • 2 lemons, juiced

  • 5 dates, chopped

  • 1/2 teaspoon cayenne


method

  1. Pre-heat oven to 400 degrees F.

  2. In a 2 inch-deep pan, combine potatoes, olive oil, garlic, parsley, chicken broth, salt, pepper and chili flakes. Cover and roast for 30 minutes.

  3. On a large baking sheet, combine chickpeas, olive oil, garlic powder, smoked paprika, cayenne, salt and pepper. Roast for 20 minutes.

  4. For the dressing, blend tahini, water, garlic, lemon juice, dates and cayenne. Blend until smooth.

  5. Heat olive oil in a saute pan over medium-high heat. Add garlic; cook for 1 minute, until fragrant. Raise heat to high, add chicken broth and kale, season with salt and pepper; toss to combine. Cover and cook for 5 minutes.

  6. Build your bowl and drizzle dressing over top; serve garnished with parsley.


peace of mind

  • Canola-free

  • Corn-free

  • Dairy-free

  • Gluten-free

  • Soy-free

  • Sugar-free

let me know what you think ❤︎


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