Loaded Nourish Bowl with Roasted Veggies
Ingredients
- kale
- Little Creek original dressing
- yams
- broccoli
- chickpeas
- pumpkin seeds
- avocado
- radish
- sauerkraut
- avocado oil
- seasoning: salt, pepper, garlic powder
Preparation
Peel and cut the yams into small cubes.
Wash and cut the broccoli into smaller pieces.
Add the vegetables to a silicon mat on a baking tray, drizzle with some oil, sprinkle with seasoning, and bake for 30 minutes at 425°F.
Wash and cut up the kale in the meantime.
Rinse and drain the chickpeas, then add them to a hot frying pan with some oil and seasoning. Fry on medium-high heat until crispy, shaking the pan often to prevent burning.
Massage the kale with your favorite dressing and then add it to the bowl.
Add the roasted vegetables on top, sprinkle the chickpeas next, and then add the sauerkraut, radish, pumpkin seeds, and avocado slices.