Beet Noodle Bowls with Turmeric Roasted Chickpeas, Spinach, and Ginger Almond Butter Dressing

For the BOWLS:

• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 teaspoons olive oil
• 1 teaspoon turmeric
• ½ teaspoon garlic powder
• ¼ teaspoon ground ginger
• salt and pepper to taste
• 3 medium beets, peeled and spiralized
• 1 tablespoon olive oil
• 1 teaspoon coconut oil
• 2 ounces baby spinach
• sesame seeds for garnish
• extra lemon for garnish

for the DRESSING:

• 1/3 cup creamy almond butter (the drippy kind)
• 2 teaspoons freshly grated ginger
• 2 teaspoons sesame oil
• 2 teaspoons honey (can sub maple syrup if vegan)
• ½ cup hot watersqueeze of lemon
• salt to taste

1. Preheat oven to 400°F. Put chickpeas on a rimmed baking sheet and add olive oil, turmeric, garlic powder, ground ginger, and a few pinches of salt and pepper. Toss to coat and bake for 15-20 minutes or until golden and crispy. Set aside. Put spiralized beets on a large rimmed baking sheet and drizzle with olive oil, and season with salt and pepper. Toss to coat. Bake for 10-12 minutes or until "al dente." I like my veggie noodles to still have a little bit of "bite" to them.

2. While the beets are roasting, heat a skillet to medium-high heat and add the coconut oil. Add spinach and sauté for a couple minutes until wilted. Season with salt and pepper. Set aside.

3. Make the dressing. Whisk together the almond butter, ginger, sesame oil, honey, hot water, and lemon juice until creamy.

4. To serve, portion beet noodles into bowls and top with sautéed spinach, turmeric chickpeas, a drizzle of dressing, a squeeze of lemon, and sesame seeds.