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DIY: Back-on-Track Bowl for Fall

I know, I know. I promised you frosting this week. But I figured after all of that Halloween candy , you just might be sugared out and in need of some veggies instead. It also happens to be World Vegan Day, so I thought a nice vegan bowl would be perfect for today. 

And today’s recipe features so much goodness, I like to call it the Back-on-Track Bowl for Fall. It has protein, greens, nice root veggies for a seasonal kick, and a ton of flavor.

Chickpea Beet Bowl

Back-on-Track Bowl for Fall

Makes 1 Bowl

1 can chickpeas, drained and rinsed

1 beet, peeled, chopped

1 cup spinach

2 tbsp balsamic vinegar

1 pinch sea salt

Steam beets until soft. While steaming, prepare chickpeas and shop spinach. When the beets are cooked, add all ingredients to a bowl and mix together. That’s it! Simple ingredients with big flavor to get you back on track into the Holiday Season!

Next week – frosting!

Peace and Love,


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