This blood sugar balancing nourish bowl is packed with fiber, plant-based protein, starch, and healthy fats. It features roasted sweet potato and cauliflower, crispy seasoned chickpeas, fresh spinach, avocado, vegan feta, and a balsamic glaze.
1. Preheat oven to 375°F.
2. Chop 1 sweet potato into slices and then in half. Add to a baking sheet, drizzle with olive oil, sprinkle with some salt and a lot of cinnamon. Coat with your hands.
3. Cut up a cauliflower head and wash. Add to a bowl, then season with a lot of olive oil (enough to coat the whole thing), the juice of 1 lemon, a lot of turmeric, black pepper, garlic powder, salt, and nutritional yeast. Use your hands to coat it well (and wash your hands ASAP so they don’t stay yellow!). Add to the baking sheet alongside the sweet potato.
4. Place both baking sheets in the oven. Bake the sweet potato for approximately 15 minutes. Bake the cauliflower for approximately 25-30 minutes.
5. While the vegetables are roasting, open a can of chickpeas, rinse, and remove the little skins. Add the chickpeas to a pan on high heat with a lot of olive oil, nutritional yeast, cumin, salt, and garlic powder. Coat and keep stirring until the chickpeas crisp up.
6. To assemble, add spinach to a bowl. Top with the roasted sweet potato, roasted cauliflower, crispy chickpeas, 1/2 of a ripe avocado, vegan feta, a drizzle of balsamic glaze, a drizzle of olive oil, and a sprinkle of everything but the bagel seasoning. Enjoy!
