In want of a fast, minimal-cooking-involved meal? Do this easy and nutritious bowl from the Easy Vegan for a fast weeknight meal.
What you want:
1 giant candy potato, peeled and reduce into ½-inch cubes
1 (15-ounce) can chickpeas, drained and rinsed
3 cups broccoli florets
2 tablespoons avocado oil
½ teaspoon salt
4 cups cooked rice
3 spring onions, sliced
⅓ cup contemporary cilantro
¼ cup chopped peanuts
For the peanut sauce:
2 tablespoons toasted sesame oil
⅓ cup peanut butter
1 tablespoon sriracha
1 tablespoon minced contemporary ginger
2 tablespoons maple syrup
2 tablespoons tamari
1 tablespoon rice vinegar
What you do:
- Preheat oven to 425 levels. Flippantly grease two giant nonstick baking sheets. Add candy potato and chickpeas to at least one giant baking sheet and broccoli florets to different. Drizzle each pans with avocado oil, sprinkle salt over prime, toss, and unfold greens and chickpeas out evenly.
- Place sheets in oven and bake quarter-hour. Take away from oven and stir greens round, flipping over candy potatoes. Return pans to oven and roast 5 to 10 minutes, till candy potatoes and broccoli are tender. Take away from oven and put aside.
- For the peanut sauce, right into a medium bowl, whisk collectively toasted sesame oil, peanut butter, sriracha, ginger, maple syrup, soy sauce, and vinegar. Pour peanut sauce over prime of roasted greens and chickpeas and blend all the pieces collectively. Divide greens and chickpeas amongst 4 bowls; prime with equal elements spring onions, cilantro, and peanuts; and serve over rice.
For extra plant-based recipes like this, learn:
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