Roasted Broccoli & Chickpea Grain Bowl

Roasted Broccoli Chickpea Bowl

Ingredients

1. 4 cups broccoli florets 2. 2 cups chickpeas 3. ½ cup quinoa 4. ¼ cup sunflower seeds 5. 2 tbsp nutritional yeast 6. 2 tbsp ground flax 7. Tahini-lemon sauce 8. ½ avocado

Detail Steps and Procedure

1. Precise Timing & Temperatures: Roast broccoli at 425°F (218°C) for 20-25 minutes until charred. Roast chickpeas at 400°F (200°C) for 25-30 minutes until crispy. Cook quinoa 15-20 minutes. Toast seeds at 350°F (177°C) for 5-7 minutes.

2. Chef’s Techniques & Critical Steps: Pat chickpeas completely dry before roasting. Spread broccoli in single layer. Fluff quinoa with fork. Layer: quinoa, chickpeas, broccoli, avocado, seeds, nutritional yeast, flax, sauce.

3. Ingredient Preparation Details: Cut broccoli into uniform florets. Use cooked-from-dry chickpeas. Rinse quinoa thoroughly. Use raw sunflower seeds. Have nutritional yeast and flax ready.

4. Serving & Storage Instructions: Serve immediately. Store components separately: roasted vegetables 4 days, quinoa 5 days, dressing 7 days. Assemble just before eating.

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