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Nourishing bowl: Herbed-roasted carrots, spinach sautéed chickpeas and pickled beets salad (vegan, gluten-free, paleo)
EYE CANDY POPPER18Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 large carrots (washed/brushed, dried, yucky parts removed, not peeled, cut into large chunks, approx. 1-1½")
- 1 Tbsp. Herbes de Provence (mix, freshly ground black pepper, unrefined grey sea salt)
- 1 can chickpeas (organic, rinsed and drained)
- 1 clove garlic (organic, minced)
- 2 spinach (big handfuls raw organic, coarsely chopped)
- 2 Tbsp. raisins (organic)
- 2 tsp. organic coconut oil (unrefined)
- olive oil (high quality extra-virgin, cold-pressed, organic)
- 1 lemon (organic, juiced)
- 1/2 head lettuce (organic, washed, drained, cut into bite-size chunks)
- 1/2 sweet pepper (organic, your choice, washed, cut into thin slices/sticks)
- 1/4 English cucumber (organic, washed, sliced or cubed, or cut into sticks)
- beets (pickled/marinated organic)
- dressing
- 2 tsp. maple syrup (medium grade B organic)
- 3 Tbsp. apple cider vinegar (organic raw)
- 1/3 cup olive oil (high quality organic)
- 1 pinch sea salt (/pepper)
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