Roasted Broccoli Bowls

vegan / gluten free / easy

…otherwise known as “roast what you have” bowls. This week (again) was all about quick cooking, olympic watching, and dinners that fit into one bowl. Which sounds super lazy, but I just know that I’ve burnt more than a few calories anxiously watching athletes go for gold. Anxiety is an ab workout right?

This TV “workout” was fueled by some roasty-toasty broccoli and sweet Farmhouse carrots that I happened on hand. I completed the meal with the help of some pantry ingredients: chickpeas, jarred roasted red peppers, tahini, etc. Feel free to switch up the vegetables and add some sort of grain if you like – quinoa or millet would bulk this up a bit more. We’ve been trying to eat a bit lighter lately so I piled the veggies onto a few handfuls of spinach. Make the red pepper sauce (up to a few days) ahead of time and this is a pretty quick 1-pan dinner.

roasted broccoli bowls

PrintAuthor: Jeanine DonofrioServes: serves 2, with extra sauceIngredients

a few cups of broccoli floretes
small bunch of carrots
½ cup cooked chickpeas (canned is fine)
olive oil
a few handfuls of spinach
squeeze of lemon
salt & pepper

red pepper sauce (this makes extra)

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)
water (approx. ¼-1/3 cup) to thin consistency
salt & pepper

Instructions

Preheat oven to 375 degrees.

Place vegetables and chickpeas on a large baking sheet so that they're not touching too closely (use 2 sheets if you have to). Drizzle and toss with olive oil, salt and pepper. Roast until golden brown (20-30 minutes total, but take a look after the first 20 - remove the broccoli first if necessary).

Make your red pepper sauce by pureeing all sauce ingredients into a high speed blender. Add water until the consistency is thinner than hummus. Taste and adjust seasonings.

Place raw spinach in serving bowls, dress with a little bit of olive oil, a squeeze of lemon, salt & pepper. Top with the warm roasted vegetables (so the spinach will wilt just slightly) and a dollop of sauce.

Store extra sauce in the fridge - it's also great as a sandwich spread or a veggie dip.

NotesThis whole recipe contains 1 can of chickpeas - I used less than 1 can for the sauce so I'd have extra to roast whole.

Blanching almonds sounds fussy but it's pretty easy. Dunk them in boiling water for 30 seconds, transfer to a bowl of ice water and peel the skins (doesn't have to be perfect). Alternatively - you can skip the blanching and soak the almonds so they'll be softer to puree.

For easy cleanup, the vegetables can be roasted on foil.

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