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Yield: 2 bowls

Ingredients:

Bowl

4 cups of greens of choice (I used spinach and kale)

1 cup cucumber, chopped (I used long English)

1 ripe avocado, cut into quarters

1 cup of sprouts of choice (I used broccoli sprouts)

1 recipe of oven roasted chickpeas

1 cup garlicky Brussels sprouts and bok choy

1/2 -3/4 cup tangy green dressing

2 tbsp of each roasted pumpkin seeds and chopped roasted pistachios (raw hemp hearts work nicely as well) optional

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Oven Roasted Chickpeas

1 can of chickpeas, drained, rinsed, and patted dry or 1 1/2 cups of home cooked chickpeas, also patted dry

1 1/2 tbsp of avocado oil or cooking oil of choice

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dried thyme

1/4 tsp dried rosemary

1/8 tsp pepper

Garlicky Brussels Sprouts and Bok Choy

1 tbsp avocado oil or cooking oil of choice, divided

1/4 lb Brussels sprouts, quartered and cleaned

2 small bok choy, sliced

2 tbsp water

1 clove of garlic, peeled and mnced

1/4 tsp salt

1 pinch of dried thyme

Tangy Green Dressing

1 tbsp lemon juice

1 tbsp water

1 tbsp fresh dill

1/2 cup vegan buttermilk (1/2 cup plain, unsweetened plant milk mixed with 1 tsp apple cider vinegar)

1/2 cup plain, unsweetened, dairy free yogurt, I used soy yogurt

1/4 cup fresh parsley, minced

1/4 cup green onion, sliced

3/4 tsp salt

1/4 tsp pepper

Procedure:

For the Chickpeas:

Preheat oven to 350 degrees. Line a baking sheet with parchment or spray with cooking oil, set aside.

Drain and fully dry chickpeas in a kitchen towel or paper towel. You can also fully dry your chickpeas in the microwave. Spread the chickpeas in an even layer over a plate lined with paper towel. Microwave until the exterior of the chickpeas are dry and slightly split at the seams, 7-10 minutes.

Transfer chickpeas to the prepared baking pan. Add oil and toss to evenly coat the chickpeas. Spread the chickpeas in a single layer and transfer to the oven to roast for 30 minutes. While chickpeas are roasting, combine salt, garlic powder, onion powder, thyme, rosemary, and pepper in a small bowl.

Stir chickpeas, keep them away from the edges of the pan so the don’t burn while also keeping them in a single layer so they roast evenly. Continue to roast until deep golden brown and dry, about 20-35 minutes, depending on your oven. The chickpeas should be nice and crispy and not soft in the center.

Transfer hot chickpeas to a bowl and toss with the spice mixture until fully coated. Season with more salt if needed and allow to cool completely. Chickpeas can also be stored at room temperature in an airtight container for up to 10 days.

For The Garlicky Brussels Sprouts and Bok Choy:

Heat a skillet over med-high heat, once it is heated, add 1/2 tbsp of the oil and heat for 2-5 seconds. Add Brussels sprouts and salt and cook without stirring, until it begins to brown, about 2 minutes. Add bok choy and water, cover and cook about 2 minutes until the green color in the veggies is bright and vibrant.

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Uncover and continue to cook until the liquid is evaporated, about 2 minutes. Clear a space in the center of your pan and add the remaining 1/2 tbsp of oil. heat the oil of 2-5 seconds and add garlic, and thyme, mashing the garlic into the skillet until fragrant, about 30 seconds. Stir into Brussels sprouts mixture to fully incorporate. Transfer to a bowl and adjust salt and pepper if needed. Serve right away or store in an airtight container in the fridge for up to 5 days.

For The Tangy Green Dressing:

In a small cup, combine lemon juice, water and fresh dill. Allow to sit for 10-15 minutes while you prepare the rest of your ingredients.

For the vegan buttermilk, combine the non dairy milk with 1 tsp of apple cider vinegar. Stir together and allow to sit for 5 minutes to slightly thicken. The warmer the milk the faster it will thicken. Also, the higher the fat content in the milk the thicker it will become, this all depends what type of plant milk you use. Soy being super high in protein and having some fats will thicken quite will. Canned coconut milk, being so high in fat, will thicken nicely too. When it comes to cartons of plant milk, they have significantly less fat and protein so they will keep their thin texture, however, they still work well.

In a blender, add dill mixture, buttermilk, yogurt, and parsley. Blend until smooth and creamy. Stir in green onions, salt , and pepper. Taste and adjust seasoning if needed. Dressing can be stored in an airtight container in the fridge for up to 5 days.

To Assemble The Bowl:

Line the bottom of a medium to large soup or salad bowl with half (2 cups) of the salad greens.

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Add 1/2 cup of the garlicky Brussels sprouts in a section of the bowl, wherever you would like.

Next, add half of the crunchy chickpeas in another section.

Cut the avocado however you would like and add it to the bowl, along with the sprouts.

Add the cucumber and the nuts and seeds (if using).

Last but not least, drizzle over the tangy green dressing.

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Eat this bowl right away or store the components separately for freshness. Mix and match the ingredients as you like to make something completely different with this recipe. The options are endless when it come to preparing bowls like this.