Peanut-Kale:
1 bunch kale (I used dino kale) + 1/2 cup red onion, diced
1/8 - 1/4 cup peanut sauce
Skillet Chickpeas:
16oz can chickpeas, drained/rinsed
1/2 - 3/4 tsp smoked paprika
1-2 tsp nutritional yeast
2 tsp tamari
2 tsp maple syrup, grade B
1/2 tsp extra virgin olive oil (for the pan)
Other Toppings:
1 small sweet potato, baked, skin peeled and diced
1 small tangerine/citrus, peeled and segmented
1 small avocado or 1/2 large avocado, diced
1/2 lemon, sliced into wedges (for squeezing on top to serve)
Peanut Sauce:
1/3 cup peanut butter
1/4 cup water
1 Tbsp maple syrup
Cheezy Sprinkle: (you will have leftovers)
3/4 cup raw walnuts
1/2 cup nutritional yeast
Peanut-Kale:
1 bunch kale (I used dino kale) + 1/2 cup red onion, diced
1/8 - 1/4 cup peanut sauce
Skillet Chickpeas:
16oz can chickpeas, drained/rinsed
1/2 - 3/4 tsp smoked paprika
1-2 tsp nutritional yeast
2 tsp tamari
2 tsp maple syrup, grade B
1/2 tsp extra virgin olive oil (for the pan)
Other Toppings:
1 small sweet potato, baked, skin peeled and diced
1 small tangerine/citrus, peeled and segmented
1 small avocado or 1/2 large avocado, diced
1/2 lemon, sliced into wedges (for squeezing on top to serve)
Peanut Sauce:
1/3 cup peanut butter
1/4 cup water
1 Tbsp maple syrup
Cheezy Sprinkle: (you will have leftovers)
3/4 cup raw walnuts
1/2 cup nutritional yeast