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Roasted Veggie & Chickpea Bowl w/ Spicy Tahini Lime Dressing by janetsmunchmeals ❤This bowl is crammed with nourishing items, with roasted zucchini, mushrooms and peppers plus spiced chickpeas, mashed avocado, and crisp cucumber. It makes an ideal meal prep too! Simply preserve the dressing separate and you may mash thr avocado on the day.
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Components: (Makes approx 2 to three servings)
2-Three cups arugula or your favourite salad greens, gently packed
1 bell pepper minimize in chew dimension chunks
2 cups mushrooms minimize in chew dimension chunks
2 cups zucchini minimize in chew dimension chunks
2/Three can chickpeas drained and rinsed, pat dry
1 avocado, mashed
3/four cup sliced cucumber
Oil for roasting

Spice combine (you could have further leftover):
1/four tsp every cayenne, thyme, dried oregano, dried basil
3/four tsp every kosher salt, chili powder (or sub paprika), onion powder, garlic powder

Spicy tahini sauce: whisk tahini, scorching sauce, spices, and lime juice very nicely till thickened, then slowly add water whereas stirring
Three tbsp pourable tahini
1 tsp scorching sauce (or extra, to style)
1/four tsp every garlic powder and kosher salt
Juice of half of lime (or lemon)
Approx 2 tbsp water to skinny

Preheat oven to 400 levels F. Cowl 2 baking trays with parchment paper (if most popular) and prepare chopped veggies on one, chickpeas on the opposite. Or do on 1 tray if can match, however preserve separated. Then drizzle with oil, toss nicely to coat,very generously sprinkle with spice combine, toss. Bake.

After 15-20 min, take away chickpeas. Toss/flip veggies, bake one other 5 to 10 min or till cooked to your liking. I have a tendency to love veggies with some browning, so I depart them in longer typically.

Let cool whereas arranging arugula in bowls. High w/ cucumbers, avocado, chickpeas, veggies. Drizzle tahini sauce.
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