Wednesday, January 21, 2015

Roasted Beet and Apple Chickpea Kale bowl with Honey Dijon sauce

Bowl of the Week!

This week's bowl has a complex flavor profile, but is not complex to put together. You could have a hearty, delicious bowl of food on the table in 30 minutes flat. Also, those roasted veggies and chickpeas are going to make your house smell ah-mazing.

The real star here, in my opinion are the maple roasted chickpeas. These babies are delicious, and so versatile. They make great crouton substitutes for salads, and I often find myself snacking on leftovers straight out of the fridge.

If you've never worked with beetroot before, I feel I must warn you...these guys can be messy! Everything they touch will aquire a reddish-purple stained hue. It will come off your skin....eventually. Beets are crazy delicious and incredibly nutrient dense, so I put up with this somewhat annoying attribute.

Roasted Beet and Apple Chickpea Kale bowl with Honey Dijon sauce

3 Beets, peeled and diced
2 Small- medium apples, cored and diced
1 T. Balsamic vinegar
Dash of salt
Maple roasted Chickpeas
1 Bunch Kale
1- 2 Cloves Garlic, minced
1 C. Uncooked Millet
Dijon honey mustard sauce
Chopped walnuts (optional)

Maple roasted Chickpeas 
1.5 Cups cooked or 1 can Chickpeas
1/4 C  Maple syrup
2 T. Tamari, liquid aminos or soy sauce
2 T. Apple cider vinegar
2 t. Liquid smoke (optional)

Dijon honey mustard sauce
1/4 C. Raw local honey
1/4 Dijon mustard
Dash of salt and pepper

Preheat your oven to 400. 

Toss the apples and beets together with balsamic and a dash of salt, set aside. In a small mixing bowl, whisk together maple roasted chickpea ingredients (all except chickpeas). Pour chickpeas in an another shallow baking dish and pour maple mixture over, carefully stir to coat chickpeas. 

Bake apples, beets and chickpeas for 20 minutes, until beets have softened and the liquid in the chickpeas is mostly gone.

While those are baking, prepare your millet, kale and honey mustard sauce. 

Prepare millet according to package directions - I use a 1-1 grain-water ratio. 

Remove the kale leaves fromt the stems and chop leaves roughly to 2-3" pieces.  In a large skillet, heat 1 T. water and add garlic cloves, cook over medium heat until garlic is fragrant, then add kale. Cook over medium heat until kale is wilted. 

In a small bowl, whisk together honey mustard ingredients and set aside. 

When ready to serve, place in your bowl a serving of millet, cover with kale, add beets and apples, then chickpeas. Drizzle with honey mustard sauce and sprinkle with walnuts, if using. Voila! 

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