No Meat March 2020 - Take The Pledge Today!
Stay Connected:
  • Home
  • Take the Challenge!
  • 2020 Recipes
  • Protein and More
  • Food Substitutes
  • Resources
    • Links
    • Books
    • Recommended Movies
  • About Us
  • 2019 Recipes
  • Blog
  • Contact

Day 4 Dinner - Carrot Ginger Roasted Potato Bowl

2/15/2014

0 Comments

 
Picture
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



0 Comments



Leave a Reply.

    NMM Recipes

    Check out our 31-day collection of delectable, healthy recipes that will help motivate you through the month of March.

    Archives

    February 2016
    December 2015
    February 2014
    March 2013
    February 2013
    January 2013
    March 2012

    Categories

    All
    Alfredo
    Apple
    Asparagus
    Avocado
    Banana
    Barbeque
    Beans
    Beet
    Blueberry
    Breakfast
    Broccoli
    Burger
    Burrito
    Cabbage
    Cake
    Carrot
    Cashew Cream
    Cauliflower
    Cheeze
    Chia Seeds
    Chickpea
    Chocolate
    Coconut
    Cookies
    Dessert
    Dinner
    Donuts
    Eggplant
    Gluten Free
    Kale
    Lemon
    Lentils
    Lunch
    Mango
    Meat Substitute
    Muffins
    Mushroom
    Oats
    Orange
    Pancakes
    Pasta
    Peanut Butter
    Pear
    Pesto
    Pizza
    Polenta
    Potato
    Pudding
    Pumpkin
    Quinoa
    Rice
    Rolls
    Salad
    Sandwich
    Sausage
    Smoky
    Smoothie
    Snack
    Soup
    Spinach
    Squash
    Stir Fry
    Taco
    Tempeh
    Tofu
    Tomato
    Waffles
    Wrap
    Zucchini

    RSS Feed

No Meat March 2020