Buffalo Roasted Chickpea Bowl with Honey Mustard Tahini Sauce
Spicy buffalo-style roasted chickpeas and broccoli served over quinoa and topped with an easy homemade honey mustard tahini sauce.
Course entree
Cuisine bowls, gluten-free, vegan
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 2-3
Author Stephanie McKercher, RDN
Ingredients
Chickpeas:
1can chickpeasdrained and rinsed
1tablespoongrapeseed oil
4tablespoonbuffalo-style hot sauce
1tablespoonnutritional yeastoptional, for cheesy flavor
2clovesgarlicminced/pressed
Broccoli:
2cupbroccolichopped
2teaspoongrapeseed oil
Salt and pepper
Sauce:
2tablespoontahini
1tablespoonwhole grain mustard
1teaspoontamarior soy sauce
2teaspoonhoneyor maple syrup
1clovegarlicpeeled and halved
water to thinabout 2 tbsp
Bowl:
1cupcooked quinoa
Chopped scallions and chopped fresh cilantrooptional
Instructions
Preheat oven to 400ºF and prepare quinoa if not cooked already.
Prepare the chickpeas: Dry chickpeas between two sheets of paper towel and transfer to mixing bowl. Add remaining chickpea ingredients, mix, and then spread on half of a baking sheet.
Prepare the broccoli: Add broccoli ingredients to mixing bowl (you can use the same one), toss, and spread on other half of baking sheet. Roast chickpeas and broccoli for about 20 minutes.
Prepare the sauce: Mix together sauce ingredients in a small bowl, adding water as needed to create desired consistency. (How much you will need will depend on the thickness of your tahini.) Place halved garlic clove in sauce and set aside while chickpeas and broccoli roast.
Assemble the bowls: Add cooked quinoa to bowls first and then top with roasted chickpeas and broccoli. Remove garlic clove from sauce and drizzle sauce on top of bowls. Top with scallions and cilantro if desired.