This nourishing bowl includes carrots, cauliflower, crispy spiced chickpeas, lemony quinoa and a dollop of pesto. Prep on the weekend, and enjoy on cold wintery nights when it's hard to muster energy in the kitchen.
Ingredients
ROASTED
1 Head of Cauliflower, chopped into
bite-sized pieces
Around 10 Medium Carrots, cut in half
Small handful of Rosemary
1 Can Chickpeas, drained and rinsed
5 Tablespoons Olive Oil
1 Teaspoon Cumin
1/2 Teaspoon Chili Powder
Salt and Pepper to taste
1 Garlic Clove, whole
QUINOA
1 Cup Quinoa
1 1/2 Cups Water or Vegetable Broth
1/2 a Lemon's Juice
1/2 Teaspoon Salt
1 Bay Leaf
PESTO
1 Cup Basil
1/3 Cup Pumpkin Seeds
1/3 Cup Almonds
3 Tablespoons Olive Oil
1 Roasted Garlic Clove
Optional: Carrot top leaves
Method
ROASTED
1. Preheat the oven to 400 degrees Fahrenheit and line two sheet pans with parchment paper.
2. Chop the cauliflower, place it on a sheet pan, drizzle with 2 tablespoons of olive oil, and sprinkle with salt, pepper and rosemary.
3. Rinse the carrots and cut into uniform lengths. Don't peel them and keep their tops!
4. Place the carrots on half of a different sheet pan and drizzle with 1 or 2 tablespoons of olive oil, and sprinkle with salt, pepper and rosemary.
5. Place carrots and cauliflower in the oven for 50 minutes.
6. Rinse the chickpeas, and dry them between two towels rubbing off and discarding their thin outer skin (it's annoying but makes them crispier).
7. In a bowl mix the chickpeas with 1 tablespoon of olive oil, cumin, chili powder, salt and pepper.
8. When the root veggies have been in the oven for 20 minutes, add the chickpeas onto the carrot tray and bake for remaining 30 minutes. Also add one garlic clove to roast for the pesto.
QUINOA
1. Bring liquid and salt to a boil.
2. Add quinoa, cover and reduce to a simmer.
3. Cook for 25 minutes or until fluffy.
4. Add the lemon and rosemary and let sit covered for 5 minutes.
PESTO
1. Add everything into a food processor and blend until will combined.
2. Once the pesto is done, add the veggies, chickpeas and quinoa into a bowl, I recommend adding sauerkraut. Enjoy!
