This healthy recipe with sauerkraut comes to us from a How Wild Do You Like It recipe contest winner Alise Porter. She invented this main dish to help heal her family from a steadfast virus, and they loved it. We love it too. It looks like a lot of steps but it basically only uses one sheet pan for cooking. We especially enjoyed the earthy, flavorful spice mix, which could be used on pretty much anything you want, from mushrooms to meats. The creative mixture of veggies seemingly fills all your daily requirements of nutrients plus offers the delicious, gut-healthy addition of probiotics. While Alise used our Arame & Ginger Sauerkraut, you can substitute any of our other varieties. But let us know what creative additions you choose in the comments.
1 can chickpeas rinsed, drained and dried
3 Tbsp. avocado oil or oil of choice, divided
1 lb. Brussels sprouts, halved
2 beets, cut into 1-inch chunks
1/2 head of cauliflower, cut into 1-inch chunks
1 small sweet potato, cut into 1-inch chunks
1 russet potato, cut into 1-inch chunks
1/2 c. cashews
Wildbrine Arame & Ginger Sauerkraut, or any of your favorite
1/4 c. tahini
1 lemon, juiced
3 Tbsp. water
1 tsp. Himalayan sea salt
1 tsp. curry powder
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. pepper
Total time: 1.25 hours | 30 minutes hands-on
1. Preheat oven to 400 degrees.
2. Assemble Spice Mix: Add all ingredients into a small bowl. Mix well.
3. Make dressing: Whisk together tahini, lemon juice, water, 1/4 tsp. spice mix. Set aside.
4. Drain, rinse and dry chickpeas and spread on a large baking sheet lined with parchment paper. Cook for 20 minutes, then toss with 1/2 Tbsp. oil and 1 tsp. of spice combo, then bake
for another 10-15 minutes or until light brown and toasted. Pour into a bowl, set aside and let cool to room temperature.
5. Meanwhile, in a large bowl, toss Brussels sprouts, beets, cauliflower and both potatoes with remaining oil and 2 1/2 - 3 tsp. of the spice mix. Place on same baking sheet and roast at
400 for 30 minutes. Stir halfway through cooking time.
6. Add cashews to a corner of the vegetables’ baking sheet with 7 minutes remaining, and toss with 1/4 tsp. of the spice mix while still hot.
7. Assemble roasted vegetables, chickpeas and cashews over the salad greens. Drizzle dressing over the top, with a huge scoop of wildbrine’s gut-healing kraut!