Notes

Makes 2 servings, plus extra vegetables

Ingredients

15 oz each


chopped in floret


chopped, 1 cup approx.










juiced

Instructions

1. Preheat oven to 400F. Line a baking sheet with a Silipat or parchment paper. Place chickpeas, broccoli, and carrots on baking sheet. Season with olive oil and a good pinch of salt and pepper, stirring to combine. Roast for 20-25 minutes, stirring halfway through.
2. Meanwhile, cook your grains. I used frozen brown rice, which made it super easy!
3. Place peanut butter in a medium bowl and microwave for about 20 seconds (optional, but this will make it easier to stir). Add almond milk, soy sauce, maple syrup, ginger, and red pepper flakes and whisk until smooth.
4. Assemble bowls by placing grains at the bottom topped with veggie mixture and plenty of peanut sauce.