BananaCamPhoto-Shambhala-2019-Thursday-14 - Gypset Magazine

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BananaCamPhoto-Shambhala-2019-Thursday-14 - Gypset Magazine

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Home » BananaCamPhoto-Shambhala-2019-Thursday-14

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“Gratitude is the healthiest of all human emotions. The more you express gratitude for what you have, the more likely you will have even more to express gratitude for.” – Zig Ziglar
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Happy Thanksgiving tribe. Check out our latest article on the art of being #Grateful 🙏🏻 We are grateful for you, many blessings, light and love 💛
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Spiced Roasted Veggie and Chickpea Bowl 🍃🌿 b

Spiced Roasted Veggie and Chickpea Bowl 🍃🌿 by: @janetsmunchmeal
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Makes approx 2-3 servings:
2-3 cups arugula or your favorite salad greens, gently packed
1 bell pepper cut in bite size chunks
2 cups mushrooms cut in bite size chunks
2 cups zucchini cut in bite size chunks
2/3 can chickpeas drained and rinsed, pat dry
1 avocado, mashed
3/4 cup sliced cucumber
Oil for roasting

Spice mix (you may have extra leftover):
1/4 tsp each cayenne, thyme, dried oregano, dried basil
3/4 tsp each kosher salt, chili powder (or sub paprika), onion powder, garlic powder

Spicy tahini sauce: whisk tahini, hot sauce, spices, and lime juice very well until thickened, then slowly add water while stirring
3 tbsp pourable tahini
1 tsp hot sauce (or to taste)
1/4 tsp garlic powder and kosher salt
Juice of 1/2 lime (or lemon)
Approx 2 tbsp water to thin

Preheat oven to 400 degrees F. Cover 2 baking trays with parchment paper (if preferred) and arrange chopped veggies on one, chickpeas on the other. Or do on 1 tray if can fit, but keep separated. Then drizzle with oil, toss well to coat,very generously sprinkle with spice mix, toss. Bake.

After 15-20 min, remove chickpeas. Toss/flip veggies, bake another 5 to 10 min or until cooked to your liking. I tend to like veggies crisper so I leave them in longer sometimes.

Let cool while arranging arugula in bowls. Top w/ cucumbers, avocado, chickpeas, veggies. Drizzle tahini sauce.
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What's for dinner? How about this delicious Cri

What's for dinner? How about this delicious Crispy smashed potatoes with avocado and BBQ chickpeas by @cookingforpeanuts 🔥 A bowl packed with so much flavour!
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Recipe
Smashed potatoes: Boil yellow baby potatoes until just fork tender, about 15 minutes. Transfer to lined baking sheet. Use bottom of a glass to gently smash (push down) on potatoes until flattened to about 1/2 inch thick, without falling apart. Brush to coat with olive oil and sprinkle salt and black pepper to taste. Bake at 450F about 15 minutes with seasoned garbanzos (see below). Remove and flip potatoes, brushing other side with olive oil and salt. Continue to bake until golden brown and crispy. 🌱Recipe BBQ chickpeas: Rinse and drain 1-15oz can garbanzos. Make spice mix: 1.5 tsp paprika, 1/2 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp chili powder, pinch cayenne, 1.5 tsp nutritional yeast and salt to taste. (Optional: coat garbanzos lightly with olive oil.) Toss garbanzos in spice mix and rub until coated. Spread onto parchment-lined baking sheet. Bake at 450F with potatoes until starts to get crispy. Remove and toss in desired amount of low-sugar BBQ sauce (like Annie’s). Return to oven and bake another 5-10 minutes. (You can skip the spice mix part and just do BBQ sauce but I do both to add more depth in flavor. Or you can skip the BBQ sauce.)
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