Crispy Miso Chickpea and Broccoli Bowls
This is a great weeknight dinner that is easy to make ahead of time and throw together in a few minutes!
Photo by Jennifer Hutzel
Adapted from Minimalist Baker
| Yield: 3 servings | Time: 40 minutes |
Ingredients
2 cups cooked brown rice, rice noodles, quinoa, or cauliflower rice
1 15-ounce can chickpeas, rinsed, well drained, and towel dried
1 head of broccoli, florets chopped
2 Tbsp toasted or untoasted sesame oil
1 Tbsp white or chickpea miso paste
2 tsp maple syrup
1 tsp chili garlic sauce or 1/2 tsp red pepper flakes
Dressing:
1 tsp chili garlic sauce or 1/2 tsp red pepper flakes
1 Tbsp maple syrup
1 Tbsp tamari or soy sauce
2 Tbsp lime juice
4 Tbsp rice vinegar
1 ½ Tbsp sesame oil
3 cloves garlic, minced
Other vegetables for garnish or topping
Preparation
If serving with grains, prepare according to package.
In the meantime, preheat oven to 425 degrees F (218 C). Rinse and drain chickpeas well. Then pat very dry — this will help them crisp up.
To a medium mixing bowl add oil, miso paste, maple syrup, and chili garlic sauce or red pepper flakes and whisk to combine. Then add chickpeas and broccoli and toss to coat.
Arrange on a parchment-lined baking sheet and bake for 20-25 minutes, tossing/stirring once at the halfway point to ensure even baking. They're done when crisp and deep golden brown. Set aside.
Next, prepare dressing by adding chili garlic paste or red pepper flake, maple syrup, tamari, lime juice, vinegar, sesame oil, and garlic to a small mixing bowl and whisk to combine.
Taste and adjust flavor as needed.
Prepare any vegetable garnishes / toppings at this time and set aside.
To serve, divide grains between serving bowls and top with roasted chickpeas and broccoli, veggies of choice, and dressing.