All my days are meatless now, but I thought I’d jump on the Meatless Monday thing since it is a really great idea. My husband is still a reluctant vegan, so I’m always in search of good transitional meals that satisfy his belly and taste buds. Yesterday, while perusing Pinterest (endless eye candy), I came across a great recipe for this Buddha Bowl, which I decided to adjust to meet my own taste, including my very own Green Diva Goddess Tahini Sauce.
And normally, I really don’t like chickpeas, but roasting them seemed like a novel idea, so I rambled with it.
1 head broccoli – chopped into bite-sized pieces
1 head cauliflower - chopped into bite-sized pieces
1 can chickpeas (or equivalent in freshly cooked) – drained
1 clove garlic – crushed
1 tablespoon olive oil
salt & pepper – to taste (I added a little maple pepper – yum)
4 tablespoons tahini
1 clove garlic – crushed (optional, but not in my opinion)
2 tablespoons favorite herbs (I used fresh parsley, cilantro & chives)
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon tamari
1 – 2 teaspoons light miso paste
water as needed
1. Preheat oven to 400 degrees
2. Wash, chop, drain and pat dry broccoli and cauliflower
3. Drain chickpeas and pat dry
4. Toss the broccoli and cauliflower in 1 tablespoon of the olive oil adding 1/2 of the crushed garlic and salt and pepper to taste – try to get everything coated evenly.
5. Spread out in a 9 x 11 glass baking dish or onto an edged cookie sheet.
6. Repeat 4 & 5 with the chickpeas and put them in their own baking dish.
7. Put everything in the oven for 15 minutes, and then mix up the chickpeas a bit and put them all back for another 10 – 15 minutes.
8. While everything is in the oven, make your Green Diva Goddess Tahini Sauce . . .
- Put all the Green Diva Goddess Tahini Sauce ingredients (except the water) into a blender and start blending. Add water slowly until you get a nice smooth consistency.
9. Put some Green Diva Goddess Tahini Sauce on each serving and ENJOY!
eat. blog. be merry!