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1
Preheat oven to 425F.
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To make the pickled cabbage, mix together water, apple cider vinegar, sugar, salt, pepper, bay leaves, celery seed, ground coriander and onion powder in a large jar (until sugar is dissolved). Add the thinly sliced cabbage and shake the jar to coat all of the cabbage. Let sit in refrigerator for at least 4 hours before serving. You can make this the night before.
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3
To make the spicy roasted chickpeas, add chickpeas, olive oil, chili powder, onion powder, garlic powder, cayenne powder, Goya all purpose seasoning and fresh parsley to a medium bowl with a tight lid and shake until coated. Place spiced chickpeas on a baking sheet covered in parchment paper. Bake for 25 minutes.
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To make the curry roasted carrots, add carrots, onion, olive oil, curry powder, cumin, salt and pepper to a medium bowl with a tight lid and shake until coated. Place carrots on a baking sheet covered in parchment paper. Bake for 30 minutes.
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5
To make the massaged kale, place kale in a medium bowl, squeeze lemon over kale and add a pinch of salt. Massage kale with your hands until it begins to soften and wilt a bit (about 5 minutes).
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To make the dressing, add sunbutter, lemon juice, agave nectar and warm water to a small jar with a lid and shake. You want it to be a little runny so that you can pour it over the ingredients of the bowl.
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To assemble the bowl, place the desired amount of pickled cabbage (I used about 1/2 cup per bowl), half of the Spicy Roasted Chickpeas, Curry Roasted Carrots, and Massaged Lemon Kale in two bowls and pour dressing over top.
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*the pickled cabbage makes about 3 cups. You will not use all of it for this recipe but you can always use remaining pickled cabbage on burgers, tacos or as a side.
