Spicy Healthy Vegetarian Buddha Bowl

• 1 small head of red cabbage, thinly sliced
• 1 cup water
• 1 cup apple cider vinegar
• 2 teaspoons sugar
• 1 pinch salt
• 1 pinch pepper
• 2 bay leaves
• 1/4 teaspoon celery seed
• 1/4 teaspoon ground coriander
• 1/4 cup onion powder
• 1 can of chickpeas
• 2 teaspoons olive oil
• 1/4 teaspoon chili powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne powder
• 1/4 teaspoon Goya All Purpose Seasoning
• 2 tablespoons fresh parsley
• 2 cups large chopped carrots (about 2 large carrots)
• 1/2 medium onion chopped in large pieces
• 2 teaspoons olive oil
• 1 teaspoon curry powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chopped kale
• juice from 1/2 lemon
• 1 pinch salt
• 2 teaspoons sunbutter
• 1 teaspoon lemon juice
• 1 teaspoon agave nectar
• 2 teaspoons warm water

1. Preheat oven to 425F.
2. 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.
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.
4. 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.
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).
6. 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.
7. 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.
8. *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.

head of red cabbage, water, apple cider vinegar, sugar, salt, pepper, bay leaves, celery, ground coriander, onion powder, chickpeas, olive oil, chili powder, onion powder, garlic, cayenne powder, fresh parsley, carrots, onion, olive oil, curry powder, cumin, salt, pepper, chopped kale, lemon, salt, sunbutter, lemon juice, nectar, water

Taken from food52.com/recipes/80752-spicy-healthy-vegetarian-buddha-bowl (may not work)