So, yah—I made this!. It’s INCREDIBLE! I can say that honestly because it passed the “Tim test” Let me tell ya, he’s not huge on vegan meals–so when I challenged my tribe to make a vegetarian/vegan meal, I had to follow suit right? It was amazing AND simple. If I can do it, anyone can. PROMISE! I challenge YOU to make it too.
Vegan Power Bowl
5-6 c. broccoli florets
2 cloves garlic minced
½ tsp. salt
Salt and pepper chickpeas
1.15 oz. can organic chickpeas
Drizzle olive oil
½ tsp. pink Himalayan salt
½ tsp. paprika
Green Tahini Sauce
1/3 c. Tahini
1/3 c. water
1 garlic clove sliced
2 T. olive oil
¼ fresh parsley
Juice from 2 limes
¼ jalapeno ribs and seeds removed
¼ tsp. salt
Toppings: Hemp or sesame seeds, sliced avocado, chili flakes
- Broccoli and chick peas: Preheat oven 425 degrees. Wash and dry broccoli florets. In a bowl, mix the broccoli, olive oil, minced garlic, and salt and pepper until coated.
- Rinse and dry chickpeas. In a bowl, mix chickpeas, oil, salt and pepper and paprika until all coated.
- On a sheet pan lined with parchment paper, bake your broccoli and chickpeas for 25 minutes, or until broccoli is tender but still firm.
- Tahini sauce: In a blender, add all sauce ingredients and blend on high until everything is smooth and creamy. Taste, and adjust seasoning to your preference.
Assemble bowls – Add broccoli and chickpeas, then drizzle with tahini sauce. Serve warm and enjoy!
It’s a Boot Camp kinda day. I thought since the weather is SUPPOSED to be nice that we would play outside. You game for some “Share the Load?” I always like to break summer in with a bang. HA! Fuel Fitness 12:10 – 12:50 See you soon….