Healthy Recipe with Sauerkraut: Wellness Bowl

• 1 can chickpeas rinsed, drained and dried
• 3 Tbsp. avocado oil or oil of choice, divided
• 1 lb. Brussels sprouts, halved
• 2 beets, cut into 1-inch chunks
• 1/2 head of cauliflower, cut into 1-inch chunks
• 1 small sweet potato, cut into 1-inch chunks
• 1 russet potato, cut into 1-inch chunks
• 1/2 c. cashews
• Wildbrine Arame & Ginger Sauerkraut, or any of your favorite
• Dressing:
• 1/4 c. tahini
• 1 lemon, juiced
• 3 Tbsp. water
• Spice Mix:
• 1 tsp. Himalayan sea salt
• 1 tsp. curry powder
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1/2 tsp. pepper
• Salad greens

1. Preheat oven to 400 degrees.
2. Assemble Spice Mix: Add all ingredients into a small bowl. Mix well.
3. Make dressing: Whisk together tahini, lemon juice, water, 1/4 tsp. spice mix. Set aside.
4. Drain, rinse and dry chickpeas and spread on a large baking sheet lined with parchment paper. Cook for 20 minutes, then toss with 1/2 Tbsp. oil and 1 tsp. of spice combo, then bake
for another 10-15 minutes or until light brown and toasted. Pour into a bowl, set aside and let cool to room temperature.
5. Meanwhile, in a large bowl, toss Brussels sprouts, beets, cauliflower and both potatoes with remaining oil and 2 1/2 - 3 tsp. of the spice mix. Place on same baking sheet and roast at
400 for 30 minutes. Stir halfway through cooking time.
6. Add cashews to a corner of the vegetables’ baking sheet with 7 minutes remaining, and toss with 1/4 tsp. of the spice mix while still hot.
7. Assemble roasted vegetables, chickpeas and cashews over the salad greens. Drizzle dressing over the top, with a huge scoop of wildbrine’s gut-healing kraut!