After taking a break from Weight Watchers to focus on recovering from my hysterectomy, I am back! I was really worried when I stepped away that I would gain back the weight that I lost, but I needed some time to just heal and take a breather from thinking about food. Last January I had lost about 15 pounds, had signed up for strength training and was trying to become as healthy and strong as I could possibly be for the hysterectomy that I knew was in my future. I am so glad that I did! I credit my quick recovery to all of the hard work that went into preparing for the surgery. I had to take about 6 weeks off of strength training and have found it hard to get back to where I was in December, but little by little, I am making progress.

So, what better time to focus on eating better and continuing my weight loss journey? Losing weight is a struggle. There is no right or wrong plan. The thing that I have always like about WW is that it’s community minded. The app allows you to see that others are succeeding when you need encouragement, and also to see that others are having difficulties when you question your willpower.

Because I do not agree with measuring my achievements against someone else’s, I will not be sharing my current weight or how much I am losing. Just know that I am here and I am working the plan. I believe that success can only be defined by you and you alone. Never let someone else tell you how to be your best self!

This recipe is filling, full of flavor and balanced.

Cabbage, onions, sliced lemon, carrots and kale on a blue plate with dark background.

Glass jar of red pickled cabbage on a striped napkin.

Spicy roasted chickpeas on a metal tray.

Curry roasted carrots and onions on a metal tray.

Spicy Healthy Vegetarian Buddha Bowl

Author: Jodi Boatman Prep Time: 35 Minutes Cook time: 30 Minutes

Total Time: 65 Minutes Yields: 2 Servings

Print Recipe

Ingredients:

Pickled Cabbage*
1 small head of red cabbage, thinly sliced
1 C water
1 C apple cider vinegar
2 TSP sugar
pinch of salt
pinch of pepper
2 bay leaves
1/4 TSP celery seed
1/4 TSP ground coriander
1/4 TSP onion powder

Spicy Roasted Chickpeas
1 can of chickpeas
2 TSP olive oil
1/4 TSP chili powder
1/4 TSP onion powder
1/4 TSP garlic powder
1/4 TSP cayenne powder
1/4 TSP Goya All Purpose Seasoning
2 TBSP fresh parsley

Curry Roasted Carrots
2 C large chopped carrots (about 2 large carrots)
1/2 medium onion chopped in large pieces
2 TSP olive oil
1 TSP curry powder
1 TPS cumin
1/4 TSP salt
1/4 TSP pepper

Massaged Lemon Kale
4 C chopped kale
juice from 1/2 lemon
pinch of salt

Sunbutter Dressing
2 TSP sunbutter
1 TSP lemon juice
1 TSP agave nectar
2 TSP warm water

Instructions:

Preheat oven to 425F.

To make the pickled cabbage, mix together water, apple cider vinegar, sugar, salt, pepper, bay leaves, celery seed, ground coriander and onion powder in a large jar (until sugar is dissolved). Add the thinly sliced cabbage and shake the jar to coat all of the cabbage. Let sit in refrigerator for at least 4 hours before serving. You can make this the night before.
To make the spicy roasted chickpeas, add chickpeas, olive oil, chili powder, onion powder, garlic powder, cayenne powder, Goya all purpose seasoning and fresh parsley to a medium bowl with a tight lid and shake until coated. Place spiced chickpeas on a baking sheet covered in parchment paper. Bake for 25 minutes.
To make the curry roasted carrots, add carrots, onion, olive oil, curry powder, cumin, salt and pepper to a medium bowl with a tight lid and shake until coated. Place carrots on a baking sheet covered in parchment paper. Bake for 30 minutes.
To make the massaged kale, place kale in a medium bowl, squeeze lemon over kale and add a pinch of salt. Massage kale with your hands until it begins to soften and wilt a bit (about 5 minutes).
To make the dressing, add sunbutter, lemon juice, agave nectar and warm water to a small jar with a lid and shake. You want it to be a little runny so that you can pour it over the ingredients of the bowl.
To assemble the bowl, place the desired amount of pickled cabbage (I used about 1/2 cup per bowl), half of the Spicy Roasted Chickpeas, Curry Roasted Carrots, and Massaged Lemon Kale in two bowls and pour dressing over top.

*the pickled cabbage makes about 3 cups. You will not use all of it for this recipe but you can always use remaining pickled cabbage on burgers, tacos or as a side.