I came up with this recipe because I'm in love chickpeas (garbanzo beans). In addition to being a good source of plant protein and fiber, chickpeas are rich in folate and manganese, which together help support a healthy brain and metabolism.
With this recipe, I'm also trying to develop a taste for broccoli. For years, I avoided it at all costs, but I've slowly come to tolerate it and very occasionally enjoy it. I've been preparing it quite a bit recently in hopes of falling in love with it since broccoli really is a super veggie. It's an excellent source of vitamins K and C and minerals chromium and folate. It also provides pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A, potassium, and copper and is regarded as one of the most healing (and cleansing) veggies out there.
One way to make broccoli--or anything--taste delicious, is to serve it with a tried-and-true homemade sauce. The chili cashew dressing for this recipe is a variation on a basic cashew cream that I've made dozens of times. It pairs especially well with cruciferous veggies, grains, and beans--just like those in this recipe for Vegan Roasted Chickpea and Broccoli Bowl! I hope you enjoy it :)
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups cooked or canned chickpeas
- 1 head of broccoli
- 1/2 red onion, thinly sliced
- 1 cup quinoa (dry)
- 2 tablespoons coconut oil, divided
- 1 red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 3 cups baby spinach leaves
- 1/3 cup raw cashews
- juice of one lemon
- 1/4 cup water
- 1 tablespoon miso paste
- 2 tablespoons tahini
- 1 teaspoon chili sauce
- salt and pepper to taste
Directions
1. Preheat the oven to 350°F.
2. Toss the chickpeas in 1 tablespoon of coconut oil and sprinkle with salt and pepper. Arrange chickpeas in an even layer on a baking sheet. Place in the oven and roast for 15-20 minutes (or until they're golden brown). After about 8 minutes, take the chickpeas out and roll them around on the baking sheet so they cook evenly.
3. While the chickpeas are roasting, prepare quinoa according to package directions.
4. In a high-speed blender, combine raw cashews, lemon juice, 1/4 cup water, miso paste, chili sauce, and tahini. Blend until a rich sauce is formed. Add water by the spoonful if you prefer a thinner consistency. Set aside.
5. Add 1 tablespoon coconut oil to a large skillet and warm over medium heat. Add the onion, and sauté for five minutes. Add the garlic, and sauté for another minute. Add the broccoli and red bell pepper. Sauté for five minutes (or longer if you prefer your veggies more cooked). Finally, add the spinach and cooked quinoa. Toss for a few minutes or until the spinach is beginning to wilt.
6. Taste for seasoning. Divide the mixture into bowls, top with roasted chickpeas, and serve with the lemon tahini sauce.
Related: Zesty Greens Buddha Bowl
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Photos: Mary Hood Luttrell
