Chickpea Bowl with Tahini (Print Version)
# Ingredients:
→ Produce
01 -
2 cups chopped broccoli heads
02 -
2 cups sliced Brussels sprouts (cut in half)
03 -
1 big sweet potato, diced into 1-inch chunks (roughly 2 cups)
04 -
15 oz chickpeas from can, washed and drained
05 -
1 dash powdered garlic
→ Condiments
06 -
1/2 cup sesame seed paste
07 -
1/2 cup spicy brown mustard
08 -
2 tablespoons fresh squeezed citrus juice
09 -
2 tablespoons tree syrup
→ Baking & Spices
10 -
Salt and cracked black pepper, as you like
→ Oils & Vinegars
11 -
1/4 cup tangy apple vinegar
12 -
A splash of olive oil
→ Liquids
13 -
1/2 cup water
# Instructions:
01 -
Heat your oven to 400°F (200°C). Spread out your broccoli heads, sliced Brussels sprouts, and sweet potato chunks on a big tray. Add a splash of olive oil, sprinkle some powdered garlic, salt, and fresh black pepper. Mix everything until all veggies are coated well.
02 -
Pop the tray into your hot oven and let them cook for 20-25 minutes until they're soft and got some color. Flip everything halfway to make sure they brown evenly.
03 -
While the veggies are cooking, put your drained chickpeas on another tray. Add a bit of olive oil, some salt, pepper, and a touch of powdered garlic. Let them bake about 15 minutes until they get crunchy.
04 -
In a bowl, stir together your sesame paste, spicy mustard, citrus juice, tree syrup, tangy apple vinegar, and water until it's all smooth. If it's too thick, just add a bit more water, one spoon at a time. Add salt and pepper to make it taste just right.
05 -
When your veggies and chickpeas are done cooking, divide them between your serving bowls. Pour plenty of your Sweet Tangy Dressing on top.
06 -
Enjoy your bowls while they're warm. You can add extra dressing on the side if you want more.
# Notes:
01 -
You can cook the veggies and chickpeas up to 3 days before eating. Just keep the dressing separate until you're ready to eat.