Ingredients:
Greens
1 large bunch of collard greens,organic - chopped
*thick stem vein removed (about 6 loosely packed cups - collards shrink significantly when cooked)
1 tsp extra virgin olive oil
1 tsp apple cider vinegar
2 cloves garlic
pinch of salt and pepper
Chickpeas
1 1/2 cups cooked chickpeas (1 can)
1/2 - 1 tsp extra virgin olive oil
1 tsp maple syrup
pinches of these spices:
black pepper
smoky paprika
turmeric
cayenne
garlic powder
salt
Garlic Potatoes
4 cups diced tiny red potatoes, organic
2 tbsp extra virgin olive oil
2 tsp lemon juice
1/2 tsp garlic powder
1/8 tsp smoky paprika and/or cayenne
pinches of salt and pepper
optional: nutritional yeast to taste
Carrot Ginger Dressing
1 1/4 cups boiled carrots, organic
2-3 Tbsp water or non-dairy milk
1 Tbsp lemon juice
1-2 Tbsp maple syrup
1/4 tsp freshly grated ginger (or to taste)
pinch of orange zest
salt and pepper to taste
for extra spice, add a few pinches of cayenne
1 satsuma, peeled and thinly sliced- optional
Directions:
1. Preheat oven to 420 degrees.
2. Start out by washing and scrubbing your potatoes. Then slice them into quarters or smaller. Add them to a large mixing bowl and toss with the olive oil, lemon juice and salt and pepper. Lay flat on a large baking sheet or casserole dish. Bake until tender and crispy. About five minutes before the potatoes are done, open the oven, pull out the oven rack and sprinkle the garlic powder and paprika over top. Toss a bit. Roast potatoes for another five minutes or so. I like to broil for a few minutes to really toast up those edges.
3. At the same time you are cooking your potatoes, you can be roasting your chickpeas. You drain and rinse the canned chickpeas and toss with all the spices and oil. Lay them flat on a baking sheet and roast until the edges crisp and toast up. You could also do this in a skillet on your stovetop, whichever you'd prefer. Note that the chickpeas should only take ten or so minutes to roast, they should be pulled from the oven before potatoes.
4. While the chickpeas and potatoes are roasting, bring a large pot of water to a boil and add the carrots. Boil carrots until tender. Drain water and place them in a high speed blender or food processor. Add in all carrot-ginger dressing ingredients and blend until smooth. Pour and set dressing aside.
5. While the chickpeas and potatoes are roasting you can also quickly make the collards. Finely chop your washed collards and set aside. Add the oil and garlic to a pot on the stove over high heat. When the oil is hot, add in the collards and cover with a lid to cook for one minute. Then turn off heat and toss the collards in the hot oil and with the garlic. Pour in the apple cider vinegar and add the pepper. Toss well. Collards should be nice and wilted now, but not mushy.
6. Plate your bowls! Add the collards, sliced satsumas, roasted chickpeas, potatoes and dressing over top. Serve warm.
lunchboxbunch.com
Greens
1 large bunch of collard greens,organic - chopped
*thick stem vein removed (about 6 loosely packed cups - collards shrink significantly when cooked)
1 tsp extra virgin olive oil
1 tsp apple cider vinegar
2 cloves garlic
pinch of salt and pepper
Chickpeas
1 1/2 cups cooked chickpeas (1 can)
1/2 - 1 tsp extra virgin olive oil
1 tsp maple syrup
pinches of these spices:
black pepper
smoky paprika
turmeric
cayenne
garlic powder
salt
Garlic Potatoes
4 cups diced tiny red potatoes, organic
2 tbsp extra virgin olive oil
2 tsp lemon juice
1/2 tsp garlic powder
1/8 tsp smoky paprika and/or cayenne
pinches of salt and pepper
optional: nutritional yeast to taste
Carrot Ginger Dressing
1 1/4 cups boiled carrots, organic
2-3 Tbsp water or non-dairy milk
1 Tbsp lemon juice
1-2 Tbsp maple syrup
1/4 tsp freshly grated ginger (or to taste)
pinch of orange zest
salt and pepper to taste
for extra spice, add a few pinches of cayenne
1 satsuma, peeled and thinly sliced- optional
Directions:
1. Preheat oven to 420 degrees.
2. Start out by washing and scrubbing your potatoes. Then slice them into quarters or smaller. Add them to a large mixing bowl and toss with the olive oil, lemon juice and salt and pepper. Lay flat on a large baking sheet or casserole dish. Bake until tender and crispy. About five minutes before the potatoes are done, open the oven, pull out the oven rack and sprinkle the garlic powder and paprika over top. Toss a bit. Roast potatoes for another five minutes or so. I like to broil for a few minutes to really toast up those edges.
3. At the same time you are cooking your potatoes, you can be roasting your chickpeas. You drain and rinse the canned chickpeas and toss with all the spices and oil. Lay them flat on a baking sheet and roast until the edges crisp and toast up. You could also do this in a skillet on your stovetop, whichever you'd prefer. Note that the chickpeas should only take ten or so minutes to roast, they should be pulled from the oven before potatoes.
4. While the chickpeas and potatoes are roasting, bring a large pot of water to a boil and add the carrots. Boil carrots until tender. Drain water and place them in a high speed blender or food processor. Add in all carrot-ginger dressing ingredients and blend until smooth. Pour and set dressing aside.
5. While the chickpeas and potatoes are roasting you can also quickly make the collards. Finely chop your washed collards and set aside. Add the oil and garlic to a pot on the stove over high heat. When the oil is hot, add in the collards and cover with a lid to cook for one minute. Then turn off heat and toss the collards in the hot oil and with the garlic. Pour in the apple cider vinegar and add the pepper. Toss well. Collards should be nice and wilted now, but not mushy.
6. Plate your bowls! Add the collards, sliced satsumas, roasted chickpeas, potatoes and dressing over top. Serve warm.
lunchboxbunch.com
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