Cauli, Chickpea & Kale Bowl

Roast veg and crispy kale chips are the perfect combo in this flavour sensation.

This is such an easy meal to prepare, just chop up the veggies, season them and let the oven work it’s magic. Give it a try and see for yourself.

Serves 2 | Vegan | Gluten Free

· 2 cups cauliflower florets

· 1 tsp ground turmeric

· 1 tsp ground paprika (sweet)

· 2 tbsp coconut oil, melted

· 2 cups sweet potato, cut into cubes

· 2 cups kale

· 1 cup cooked chickpeas

· Drizzle of extra-virgin olive oil

· Sea salt and black pepper to season

Preheat the oven to 200 degrees Celsius, fan forced.
Cut the cauliflower into florets and add to a large mixing bowl.
Pour over the melted coconut oil and add the turmeric and paprika, stir to ensure everything is coated with the oil and spice mixture.
Lay the cauliflower florets out on an oven tray. Add the chopped sweet potato and cook in the oven for 35-40 minutes until golden and roasted.
In the meantime, shred the kale leaves from the stems and add them to another oven tray with the chickpeas.
Drizzle over some olive oil and season the kale and chickpeas with salt and pepper.
When the cauliflower and sweet potato are 10 minutes from being cooked, add the second tray with the kale and chickpeas to the oven to cook until crunchy.
Remove all ingredients from the oven and divide between bowls to serve.

This is delicious served with a Greek yoghurt and lemon juice dressing, but can also be enjoyed as it is.

If you give this one a go, be sure to tag me @projectnourish to let me know - I love seeing you enjoy these recipes!