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Roasted Potato & Veggie Power Bowl
Ingredients
  • subheading: SCALE 1X 2X 3X:
  • subheading: SPICY POTATOES & CHICKPEAS:
  • 2 cups The Little Potato Company's Little Reds, quartered
  • 1 cup canned chickpeas, drained
  • 2 tsp olive oil
  • 1 tbsp sriracha
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp turmeric
  • ¼ tsp salt
  • subheading: ROASTED CARROTS:
  • 1 cup carrots, sliced diagonally
  • 1 tsp olive oil
  • 1 tsp maple syrup
  • ¼ tsp garlic powder
  • ½ tsp turmeric
  • ¼ tsp paprika
  • pinch salt
  • subheading: ZUCCHINI:
  • 1 zucchini, sliced
  • 1 tsp olive oil
  • pinch of salt and pepper
  • subheading: GARLICKY SAUTÉED KALE:
  • 1 bunch kale, destemmed and roughly chopped
  • 2 tsp olive oil
  • 1 clove garlic, minced
  • 1 tsp lemon juice
  • pinch of salt and pepper
  • subheading: HUMMUS DRESSING:
  • 1 tbsp hummus
  • 1 tbsp tahini
  • 2 tbsp water
  • 2 tsp lemon juice
  • ½ tsp garlic powder
  • 1 tbsp nutritional yeast
  • 1 tsp olive oil
  • pinch salt
Steps
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