Ready in 30 minutes, this healthy bowl features roasted broccoli and smoky chickpeas, quinoa, and a flavorful sauce made from sunflower seed butter (like Asian peanut sauce). Sub peanut butter if you like! Vegan and gluten-free with an oil-free option.
1Tbsphigh heat oil such as walnut or grapeseed*For oil-free, sub 2 or 3 Tbsp lime juice or vegetable broth
For the sauce:
⅓cupsunflower seed butter, salted
2Tbsptamari (for gluten-free) or soy sauce
3Tbspfresh lime juice, about 1 lime
1Tbspwater, for consistency
pinch ofred pepper flakes, optional
3cupssalad greens, optional
4green onions, whites and greens, chopped
Preheat oven to 425 degrees and line two baking sheets with parchment.
Pat broccoli and chickpeas dry with a lint-free towel. Place broccoli on one pan in a single layer and chickpeas on the other. If broccoli is too crowded on one pan, transfer some to the other pan. Use your hands to gently toss the broccoli and chickpeas in oil (or lime juice/broth for oil-free). Sprinkle with salt. Bake for 18 to 20 minutes, flipping the broccoli and stirring chickpeas at the half way point.
While the broccoli and chickpeas are roasting, cook the quinoa according to package directions.
Combine the sauce ingredients in a small bowl. Whisk with a fork until smooth. Set aside.
When broccoli is slightly charred and barely fork tender, remove from oven. Remove chickpeas from oven and sprinkle with smoked paprika. Stir to coat. For crispier chickpeas, bake for another 5 to 7 minutes.
Spoon quinoa, broccoli, and chickpeas into individual serving bowls. Add a handful of lettuce greens, if using. Sprinkle with green onion and sesame seeds, and drizzle with sauce. Serve immediately.
Store leftover sauce separately.Sunbutter sauce will keep in the fridge for up to 3 days. Store quinoa, broccoli and chickpeas in the refrigerator for up to 5 days. Reheat thoroughly before serving.