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.
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,
Jessi
