YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Rice Bowl
Oven-roasted chickpeas and broccoli florets tossed in savory nutritional yeast, served over nutty brown rice with a creamy lemon-tahini drizzle.
INGREDIENTS
0.25 cup Cooked brown rice
0.75 cup Canned chickpeas
1 cup Shelled edamame
1 cup Broccoli florets
4 tbsp Nutritional yeast
0.5 tbsp Tahini
0.5 tbsp Lemon juice
0.5 tsp Olive oil
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Pat the chickpeas thoroughly dry with a clean kitchen towel to ensure they become crunchy during roasting.
In a large mixing bowl, toss the chickpeas, edamame, and broccoli with olive oil, garlic powder, sea salt, and black pepper.
Spread the vegetable mixture in a single layer on the prepared baking sheet and roast for 20 minutes until the broccoli edges are charred.
While the vegetables are in the oven, whisk together the tahini and lemon juice in a small bowl with a teaspoon of warm water until the consistency is creamy.
Place the warm cooked brown rice into a serving bowl as the base.
Top the rice with the roasted vegetable and chickpea mixture, then sprinkle the nutritional yeast over the top for a savory protein boost.
Drizzle the lemon-tahini sauce over the entire bowl and serve immediately while warm.