Sautéed Kale and Roasted Vegetable Bowl
Ingredients
- kale
- sweet potato
- cauliflower
- chickpeas
- avocado
- pickled onion
- hummus
- pumpkin seeds
- hemp seeds
- balsamic glaze
Preparation
Sauté the kale in a pan with oil until wilted and tender.
Roast the sweet potato and cauliflower in the oven with oil until golden and soft.
Sauté the chickpeas in a pan until crispy and lightly browned.
Prepare pickled onion if not store-bought, or use pre-made.
Slice the avocado and set aside.
Assemble all components in a bowl, starting with the base vegetables.
Add hummus, then top with pumpkin seeds, hemp seeds, and drizzle with balsamic glaze.
