Delicious & Easy
Pickled Carrot Noodle Bowl
For the pickled carrot noodles
Place spiralized carrots into a quart-sized jar. In a medium bowl whisk together the vinegars, sugar, salt, and water until everything is dissolved. Pour the mixture over the carrots in the jar. Refrigerate and let sit for at least one hour.
For the chickpeas
Add chickpeas to a medium-sized bowl with dill, mustard and honey. Toss to coat chickpeas evenly. Taste and season with salt.
For the sautéed spinach
Heat a large frying pan on medium heat and add coconut oil. Add garlic and cook for 1-2 minutes. Add the mushrooms and cook 2-3 minutes. Add the spinach leaves and cook until slightly wilted. Add the cherry tomatoes, stir and cook another 1-2 minutes. Taste and season with salt.
For the pesto
In a food processor pulse the pine nuts and then add the garlic and pulse a few more times. Add the nutritional yeast, carrot tops, basil, and lemon juice. Blend until well combined and then add the olive oil and until combined. Taste and season with salt.
Bring it all together
Divide the carrot noodles into serving bowls and top with grains, spinach and tomato mixture, chickpeas and a drizzle of pesto. Enjoy!