Hello everyone! I know that many times when I am using a recipe on somebody’s blog, I don’t want to go through a lot of fluff to get to the recipe. So today, no fluff. Just know that if you like Indian flavors, Buddha bowls, chick peas, potatoes, and cabbage, you are in the right place. Also I have a grouchy toddler who is refusing to nap, so not much time to put into this intro at the moment. Peace and blessings and happy eating!

Vegan Indian Spice Bowls

In a bowl add Indian spiced cabbage, roasted lemon spice potatoes, fire roasted tomatoes and chickpeas, and couscous and peas.

Indian Spiced cabbage:

1 head of green cabbage shredded (cut into thin strips)

1 large yellow onion

Olive oil to coat pan

3 cloves garlic chopped

1 tsp cumin

1 tsp garam masala

1 tsp coriander powder

½ tsp paprika

½ tsp chili powder

½ tsp turmeric

¼ tsp black pepper

¼ tsp salt

Instructions:

1)      Chop onion in half and then into strips. Heat oil in large pan on stove and add onion. Sauté for a couple of minutes on medium heat then add garlic. Stir together and let cook for 2-3 minutes. Next add all of the spices, stir to coat everything. Add shredded cabbage and a little bit more oil if needed. Stir to coat cabbage with spices. Let everything sauté until cabbage starts to look slightly translucent.

Roasted lemon spice potatoes

2 russet potatoes

2 sweet potatoes

Juice of 1 lemon

Olive oil

½ tsp turmeric

1 tsp dried thyme

Salt

Pepper

Instructions:

1)      Preheat oven to 450.

2)      Peel and chop potatoes into small cubes. Place into a bowl and add olive oil to coat, juice of 1 lemon, and spices, salt and pepper to taste.

3)      Line a baking sheet with parchment paper and spread potatoes in a single player. Place in oven to cook for 25 mins or until potatoes are easily penetrable with a fork.

Fire roasted tomato chickpeas

1 15 oz can chickpeas

1 15 0z can fire roasted tomatoes

Salt and pepper to taste

Instructions:

1)      Combine ingredients in a small pot and bring to a boil on the stove, then reduce to simmer while the other components of the dish are cooking to allow flavors to come together.

Couscous and Peas:

Pearled couscous

Frozen peas

Salt and pepper to taste

Instructions:

1)        Cook amount of couscous desired according to package directions. Once cooked add 1 cup frozen peas and salt and pepper to taste. Frozen peas will defrost from the heat of the couscous