loveandlemons
roasted broccoli bowls
…otherwise known as “roast what you have” bowls. This week (again) was all about quick cooking, olympic watching, and dinners…
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●blender
- ●bowl
📝 Preparation Steps
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). 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).
½ cup cooked chickpeas (canned is fine)chickpeas, canned is fine, rinsed and drained1 cupolive oil2 tablespoons
3
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.
water (approx. ¼-1/3 cup) to thin consistency
4
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.
olive oil2 tablespoonssqueeze of lemonsalt & pepper
5
Store extra sauce in the fridge - it's also great as a sandwich spread or a veggie dip.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...