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.