This bowl is light yet hearty with quickly roasted pears and radishes, beets, pecans, barley, kale and most importantly- crunchy cinnamon spice chickpeas! I recommend making extra chickpeas for snacking, especially for those who have ever craved the childhood favorite cereal this salad is named after. I think you will also find a newfound love for roasted pears and radishes, if you haven't tried them prepared this way before. Always make sure to massage raw kale, as described in the recipe, to make the leaves more flavorful and easier to eat and digest.

Ingredients:

1 large bunch of kale (any kind you prefer works!)
1 can chickpeas
1 package of lovebeets plain steamed beets if you can find them or 2 medium beets
1 bunch radishes
1 c raw pecans
1 c barley
Olive oil (I used a basil infused one for this- you can use any kind or regular!)
Balsamic vinegar
1 tbsp cinnamon
Salt/pepper
1/2 tbsp cumin
Optional: goat cheese crumbles or almond milk cheese crumbles

Try adding goat cheese or almond milk cheese crumbles for a finishing touch

Method:

Preheat oven to 400 degrees
Cook the barley according to the package (packages may vary but typically you will do 1 cup barley to 2.5 cups of water, bring to a boil and then simmer covered until cooked- I like it a little al dente, especially in a salad)
Rinse and dry the chickpeas
Toss the chickpeas in oil, salt, pepper, cinnamon and cumin, then arrange in an even layer on a baking sheet
Roast the chickpeas until dry and crunchy (about 45 minutes)
Chop up the pear, radishes and beets
If you use the lovebeets, put them aside for the salad. If you have raw beets, you can put them in the salad raw or roast them in oil, salt and pepper until tender (also at 400)
Toss the pear and radish in oil, salt and pepper and roast on a baking sheet for 10-15 minutes, until tender and slightly browned
Chop up the pecans
Whisk 1/2 c oil, 3 tbsp balsamic, salt and pepper until emulsified
Rinse, dry and tear the kale
Massage the kale in the dressing until it becomes tender and evenly coated with the dressing
Add all ingredients to the kale
Top with cheese if desired

This bowl combines some of my very favorite flavors and textures. The base is similar to some of my other smoothies with a combination of avocado and banana providing creaminess. The fruit in this smoothie is tart, red cherries which provide a relief in muscle soreness and inflammation so its a great workout recovery bowl. I absolutely love cherry and almond. Usually this comes into play in pastries, but I decided to channel that into something indulgent, yet clean and super easy!

For toppings I used Natural Grocers chocolate sea salt probiotic granola which I brought home from Colorado this weekend! I also brought back some of their almond butter which somehow has the consistency of cookie dough. A little sprinkle of coconut flakes and now the gangs all here: coconut, almond, chocolate + cherry, swooooon. When I don't have granola in the house (its kind of a treat- I try to make my own crunchy blends of toppings with less sugar- I use cacao nibs and walnuts which would also be delish here!).

Ingredients:

1 cup nut milk (I use my cashew milk- soak cashews 1-2 hrs+, blend with water, cinnamon + vanilla)
3/4 cup pitted cherries
1/4 frozen avocado (fresh is fine- I just freeze mind to make the smoothie thicker)
1/2 frozen banana (same as above- fresh is fine, frozen creamier)
1/4 tsp almond extract
Optional: protein powder (I like rice or hemp protein)
Optional: Toppings- I used chocolate sea salt probiotic granola, raw coconut flakes and almond butter (a raw alternative for the granola would be raw walnuts and cacao nibs)

Method:

Blend all ingredients except the toppings in a high speed blender. Scoop into a bowl and add desired toppings.