appetite magazine
Super-food Buddha bowl
 
 
Author:
Serves: 2
Ingredients
  • 240g tin chickpeas, drained
  • 120g broccoli
  • 1 tbsp sesame oil
  • ¼ tsp cayenne pepper
  • sea salt
  • 1 medium carrot, grated
  • medium bag mixed salad
  • juice ½ lemon
  • 2 tbsp tahini
  • ½ tsp garlic powder
  • 2 tsp sesame seeds
  • freshly ground black pepper
  • leaves from 4 stalks parsley
Method
  1. Peheat your oven to 200C/Gas 6.
  2. Drain the chickpeas and spread them over a large oven tray.
  3. Divide the broccoli into small florets and toss them onto the same tray, then drizzle with sesame oil and sprinkle with cayenne and a good pinch of salt.
  4. Shake the pan to coat everything and place in the oven to roast for 15 mins.
  5. While it’s in the oven, divide the carrot and salad leaves between two bowls.
  6. Then, to make the dressing, mix together the lemon juice, tahini, garlic powder and enough water to make a drizzling consistency.
  7. Stir in the sesame seeds and season to taste with salt and pepper.
  8. Once the chickpeas and broccoli are toasty, pile them into the bowls with the leaves and carrot, then drizzle over the dressing adding some parsley leaves as you go.
Recipe by appetite magazine at https://www.appetitemag.co.uk/super-food-buddha-bowl/