Get your daily dose of veggies with this crunchy, spicy, and delicious bowl.

Time to read: 3 mins | Time to make: 5 minutes when meal prepped | Yields: 1 bowl

Method

Roasted Chickpeas

• 1 can of chickpeas, drained and rinsed

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon chili flakes

 METHOD

1.  Drain and rinse chickpeas and toss with spices and olive oil.

2. Roast for 20 minutes at 400ºF (200ºC) and mix halfway through. Then turn up the oven to 475ºF (250ºC) and roast for another 8 minutes to get them crunchy if you like that. Set aside.

 Warm Mushrooms

•  2 tablespoons extra-virgin olive oil

• 1 pound mushrooms, sliced or quartered

• Salt

• Freshly ground black pepper

METHOD

1. Preheat oven to 400ºF (200ºC). Line the baking sheet with parchment paper.

2. In a large bowl, toss mushrooms with oil, salt, and pepper. Spread in an even layer on the baking sheet and bake in the middle rack of the oven for 20 minutes, stirring every 5 minutes.

3. The mushrooms should be tender and dry when done.

Pesto Vinaigrette

• 2 tablespoons vegan pesto sauce (check out my recipe)

• 1 tablespoon freshly squeezed lemon juice

• 1 teaspoon extra virgin olive oil

• 1/4 teaspoon kosher salt

METHOD

1. Combine all ingredients in the small bowl. Taste and adjust the seasoning or add more lemon juice if needed.

Assembling the bowl:

1. While your veggies are roasting, you can shred your kale, carrot, and red cabbage, chop your red onion, and make the pesto vinaigrette.

2. Add your kale and arugula in a large bowl, then your raw veggies, baked veggies, and chickpeas, and top it off with some avocado slices.

3. Sprinkle with chili flakes and serve with your delicious pesto vinaigrette and a squeeze of fresh lemon.