From Thug Kitchen’s ‘Official Cookbook’, this was way tastier than I had envisioned was possible.  We all spent the dinner hour plotting how many other ways this concoction could be enjoyed and pretty much came to the conclusion of, ‘anytime, anywhere, with anything’…though with eggs received the loudest shout-out.  The recipe is originally for a burrito, but we love our bowls of goodness, especially on cold nights, and bowls are so much easier to eat after they’ve been thoroughly decorated!

Roasted Broccoli and Chickpea Bowl (or Burrito)

1 large yellow onion AND 1 large red pepper – both diced

1 large crown of broccoli – diced, a bit smaller than bite-size

3 c. cooked chickpeas

3-4 T. olive oil AND 2-3 T. soy sauce

2 t. chili powder

1 t. EACH cumin AND smoked paprika

1/2 t. coriander

cayenne pepper to taste (optional)

4 cloves of garlic, minced

1/2 lime (to squeeze for it’s juice)

3 c. hot brown rice (or spelt or any hardy grain) or tortillas to wrap burritos

trimmings – greens, avocado, sour cream, Sriracha, cilantro, salsa, poached eggs

Preheat the oven to 425 and line a large baking sheet with parchment.  Put the onion, peppers, broccoli and chickpeas in a large bowl, add in the olive oil and soy sauce and stir well to combine.  Sprinkle on the chili powder, cumin, smoked paprika, coriander and cayenne (if using) and give the mix another good stir before turning it all out onto your prepared baking sheet.  Bake for 20 minutes.

Take it out of the oven, add the garlic and stir it carefully, then bake for another 15 minutes – if the broccoli is a tiny bit charred, this is a good thing.  Squeeze the lime over all and start putting together your bowls of goodness.  We laid down a half cup or so of spelt, a big pile of greens, then added the hot mix over top.  Brock and I added a lot of Sriracha, and we all loved it with sour cream and avocado – enjoy!

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