Firstly, this dish is so simple to prep, assemble, and incredibly tasty, you’ll feel healthier just reading the recipe, I swear. Broccoli, chickpeas, carrots, quinoa – what’s not to love? This is a great summer and fall meal, so you’ll get good mileage from this dish.
The peanut sauce is a critical ingredient to pull the bowl together, without the sauce, it’s a little on the dry side. Plus it’s also delicious so why skip it?
The Main attraction: broc’, chickpeas, quinoa
|Chickpeas||1-15oz can||Drained + rinsed|
|Broccoli||2 heads||Chopped into bite size florets|
|Extra virgin olive oil||1 tbsp|
|Salt + black pepper||to taste|
The sidekick: Peanut sauce
|Natural creamy peanut butter||¼ cup|
|Almond milk||¼ cup||More if needed to thin your sauce|
|Soy sauce||1 tbsp + 1 tsp||Sub tamari for gluten-free option|
|Maple syrup||1 tbsp + 1 tsp|
|Ginger (optional)||1 tsp||Minced|
|Red pepper flakes (optional)||Pinch / to taste|
Puttin’ on the Ritz
Preheat oven to 400F.
Place chickpeas, broccoli, and carrots on baking sheet. Season with olive oil and a good pinch of salt and pepper, stirring to combine. If possible, evenly spread the ingredients over the sheet, not having bunches in one corner or another (if too closely packed, the ingredients kind of get steamed and less roasty, carmelization goodness)
Roast for 20-25 minutes. Give the mixture a stir at about 10 – 12 minutes and flipping any bits that look quite brown.
While roasting, get your quinoa cooking according to package instructions
Start the sauce! In a medium bowl, add peanut butter, almond milk, soy sauce, maple syrup, ginger, and red pepper flakes and whisk until smooth. Assemble your bowl by starting with quinoa, then top with veggie mixture and plenty of peanut sauce.
Dig in and enjoy!