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Beet Noodle Bowls


  • 3 teaspoons olive oil
  • 1 can chickpeas
  • teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • 3 beets, peeled and spiralized
  • 2 ounces spinach
  • 1 teaspoon coconut oil
  • ⅓ cup almond butter
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons sesame oil
  • 2 teaspoons honey
  • ½ cup hot water
  • lemon for taste


  1. Preheat oven to 400F.
  2. Lay chickpeas on a baking sheet covered in olive oil, turmeric, garlic powder, ground ginger and salt and pepper to taste. Bake for 15-20 minutes.
  3. Put spiralized beets on a baking sheet coated in olive oil and salt and pepper to taste. Bake for 10-12 minutes.
  4. Heat a pan over medium heat and add coconut oil. Saute spinach in a pan and add salt and pepper to taste.
  5. Make dressing. Combine almond butter, fresh ginger, sesame oil, honey, hot water and lemon. Mix.
  6. Make the bowls! Start with the spiralized beets and top with spinach and chickpeas. Drizzle dressing over and enjoy!

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