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–+ servings
Roasted Broccoli Bowls
Amy

Roasted Broccoli Bowls

Roasted Broccoli Bowls are a vibrant, wholesome dish that brings together crispy, caramelized broccoli and a medley of complementary flavors. In just 30 minutes, you’ll create a meal that’s both nourishing and deeply satisfying, with each bite offering a perfect balance of textures.
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Servings: 2
Ingredients Method

Ingredients
  

Vegetables and Chickpeas
  • a few cups broccoli florets
  • small bunch carrots
  • ½ cup cooked chickpeas canned is fine
  • olive oil
  • a few handfuls spinach
  • squeeze of lemon
  • salt & pepper
Red Pepper Sauce
  • 1 cup chickpeas canned is fine, rinsed and drained
  • ½ cup almonds blanched & skins peeled
  • 2 cloves garlic
  • 1 jarred roasted red pepper about ¼ cup worth
  • juice of ½ a lemon
  • 2 tablespoons olive oil
  • 1 tablespoon tahini
  • 1-2 teaspoons dry harisa seasoning optional
  • approx. ¼-1/3 cup water to thin consistency
  • salt & pepper

Method
 

  1. Preheat oven to 375 degrees.
  2. Place vegetables and chickpeas on a large baking sheet so that they're not touching too closely (use 2 sheets if you have to).
  3. Drizzle and toss with olive oil, salt and pepper.
  4. Roast until golden brown (20-30 minutes total, but take a look after the first 20 - remove the broccoli first if necessary).
  5. Make your red pepper sauce by pureeing all sauce ingredients into a high speed blender.
  6. Add water until the consistency is thinner than hummus.
  7. Taste and adjust seasonings.
  8. Place raw spinach in serving bowls, dress with a little bit of olive oil, a squeeze of lemon, salt & pepper.
  9. Top with the warm roasted vegetables (so the spinach will wilt just slightly) and a dollop of sauce.
  10. Store extra sauce in the fridge - it's also great as a sandwich spread or a veggie dip.
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