Curried Chickpea Salad & Rosemary Potatoes

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like my ‘The Healthiest Pie around’ recipe.

Now onto these side dishes!

Thanksgiving is in 4 days! Here are 2 healthy & delicious side dishes that everyone can eat 🙂

They are:

• vegan
• gluten-free
• nut-free

Curried Chickpea Salad

• Servings: 10
• Time: 10 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 2, 15 oz. cans garbanzo beans (drained & rinsed)
• 1 c grated carrots
• 1/2 c dried cranberries

Sauce:

• 3 T tahini
• 2 T lemon juice
• 1/2 T ACV
• 1/2 T liquid aminos
• 1/2 T pure maple syrup
• 1 tsp curry
• 1 tsp cumin

Directions

1. Add your chickpeas, carrots & cranberries to a large bowl.
2. Add your sauce ingredients to a small bowl & whisk until combined.
3. Pour your sauce onto your chickpea mixture & mix everything together with a fork. Cover & refrigerate. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

Rosemary Potatoes & Brussel Sprouts

• Servings: 10
• Time: 1 hr
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 1.5 lb small red potatoes
• 2 T coconut oil
• 1 T paprika
• 1.5 tsp rosemary leaves, finely crushed
• 1 tsp garlic powder
• 1/2 tsp pink himalayan salt
• 10 large brussels sprouts
• ground pepper

Directions

1. Preheat your oven to 425F.
2. Rinse your potatoes. Line a baking sheet with a silpat and spread your potatoes onto the sheet.
3. Melt your coconut oil and pour on top of your potatoes.
4. Immediately, while the coconut oil is still hot, sprinkle onto your potatoes the paprika, rosemary, garlic and salt.
5. Mix everything together on the sheet with your hands or a spoon.
6. Bake for 45-50 minutes.
7. While that is baking, slice your brussels sprouts into halves or thirds.
8. With 12 minutes left of the potatoes baking, remove your sheet from the oven. Add your brussels sprouts. Grind fresh pepper across the sheet and mix everything together once more with a spoon.
9. Place back into the oven and allow to finish baking the last 12 minutes. Serve hot. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

Happy Thanksgiving!

 

 

 

 

Quinoa Pumpkin Chili

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Simple, Lunch Bowl’!

Now onto this ‘Pumpkin Chili!’

Why to love this recipe:

• Easy to make (thanks to the crockpot)
• Perfect for food prepping
• Filled with veggies that can be swapped for any others you prefer or have on hand
• Filling
• Healthy
• Delicious
• Fall ready
• Vegan as always 🙂

• Servings: 6
• Time: 3-6 hrs
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 3 c filtered water or vegetable broth
• 2 c greens (kale/spinach/chard)
• 1 sliced zucchini
• 1 c uncooked quinoa
• 1 15 oz can organic pumpkin puree
• 1 15 oz can black beans (drained & rinsed)
• 1 15 oz can corn (drained & rinsed)
• 1 6 oz can tomato paste
• 1/2 red onion, chopped
• 1/2 T cinnamon
• 2 tsp black garlic puree
• 1 tsp curry
• 1 tsp turmeric
• 1/2 tsp pink himalayan salt

Directions

1. Add all ingredients to a crockpot.
2. Stir & cook on high heat for 3 hrs, or low for 6.
3. Serve hot. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

Happy Fall!