Buffalo Roasted Chickpea Bowl with Honey Mustard Tahini Sauce
Ingredients
The chickpeas
-
1
can
chickpeas, drained and rinsed
-
1
tablespoon
grapeseed oil
-
4
tablespoons
buffalo-style hot sauce
-
1
tablespoon
nutritional yeast (optional)
-
2
cloves
garlic, minced/pressed
The broccoli
-
2
cups
broccoli, chopped
-
2
teaspoons
grapeseed oil
-
to taste
salt and pepper
The sauce
-
2
tablespoons
tahini
-
1
tablespoon
whole grain mustard
-
1
teaspoon
tamari or soy sauce
-
2
teaspoons
honey or maple syrup
-
1
clove
garlic, peeled and halved
-
about 2
tablespoons
water (to thin)
The bowl
-
1
cup
cooked quinoa
-
to taste
chopped scallions (optional)
-
to taste
chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 400ºF and prepare quinoa if not already cooked.
- Dry the chickpeas with paper towels, then mix with grapeseed oil, hot sauce, nutritional yeast, and garlic in a bowl.
- Spread the chickpea mixture on one half of a baking sheet.
- In the same bowl, toss the broccoli with grapeseed oil, salt, and pepper, then spread on the other half of the baking sheet.
- Roast the chickpeas and broccoli in the oven for about 20 minutes.
- In a small bowl, mix the sauce ingredients, adding water to reach the desired consistency, and set aside.
- Assemble the bowls by adding cooked quinoa, then topping with roasted chickpeas and broccoli.
- Remove the garlic clove from the sauce and drizzle it over the bowls, adding scallions and cilantro if desired.
Nutrition Facts (estimated)
Servings
2-3
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
15g
Sodium
400mg
Cholesterol
0mg
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