Chickpea curry nourish bowl
To make the chickpea curry, melt a 1 tsp of coconut oil in a medium pot. Add 1/2 tsp minced garlic and 1/2 chopped white onion. Add in 1 small head of cauliflower, cut into florets. Add 1 can of organic chickpeas. To spice it up, add 1 tsp paprika, 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp cinnamon, pink Himalayan salt. Add half cup of water. Stir it all up, cover, and let it cook at medium heat for 30 mins until it's cooked, stirring occasionally.
To make the spicy cashew sauce, just blend 1/2 cup of cashew with 1/4 cup of water, juice from 1/4 lime, 1/2 tsp paprika, and pink himalayan salt.
To assemble the bowl, add 1 cup of arugula (or more), and top with a cup of the chickpea curry, 1/2 cup of shredded purple cabbage, 1/2 sliced avocado, 1/2 cup of carrot ribbons. 1/2 cup of cucumber slices, slices of jalapeno (optional), 1/4 cup of fresh cilantro. Drizzle with spicy cashew sauce. And enjoy! 😘
Credit: @realandvibrant #foodguidelines