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Natural Awakenings Space & Treasure Coast Florida

Kale And Chickpea Bowl

Apr 29, 2024 09:45AM ● By Chef Anthony Damiano

Yield: 6 Servings

 

Garlicky Chickpeas

 1 can(15oz) green chickpeas, drained and rinsed 

 3 cloves garlic, finely diced 

 Himalayan sea salt and black pepper to taste


 Kale Bowl 

½ cup uncooked gluten-free penne pasta

1 bundle of kale with stems removed, leaves sliced into 1/4” strips and placed into a bowl and gently massaged until tender

6oz Harissa Tofu Bites  

3oz Lions Mane Mushrooms 

2 Tbsp pomegranate seeds 

2 Tbsp pepitas

 

Garlic Tahini Dressing

¼ cup tahini

2 Tbsp filtered water add more as needed to reach desired consistency

¼ cup fresh lemon juice

1 tsp pure maple syrup 

¼ tsp garlic powder

Himalayan sea salt and black pepper to taste 

 

Instructions

Preheat oven to 400°F and line a baking pan with parchment paper.

Drain and rinse chickpeas then pat them dry with a towel. Place the dried chickpeas on the parchment paper. Season with fresh chopped garlic, Himalayan sea salt, and black pepper.

Bake for 20-25 minutes, until slightly cracked and crispy. In the last 5 minutes, push chickpeas over, add massaged kale, and the Lions Mane Mushroom. Season with Himalayan sea salt, and black pepper, and bake for the remaining time.

While the chickpeas are baking. Bring a pot of water to boil and cook the pasta according to package instructions.

To make the garlic tahini dressing, add ingredients and blend until smooth, adding more water or lemon juice as needed to reach desired consistency.

To assemble the bowls, toss the gluten-free penne pasta, baked chickpeas and kale together and top with garlic tahini dressing. Garnish with pepitas and pomegranate seeds.

 

Recipe courtesy of Chef Anthony Damiano, Treasure Coast Foodie’s 2024 Chefs of the Year Counter Culture, 1620 Blvd Village Lane (At The Boulevard Tennis Club), Vero Beach. 772-778-4335. CounterCultureVero.com.

Conscious Eating, Recipes Vegan Recipes Plant Based Vegetarian Gluten Free Recipe
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