Step 1

Preheat oven to 400℉. 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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.