Wednesday, March 23, 2016

PLATED: Chickpea Bowls with Roasted Vegetables and Tahini Sauce

I have been using the Plated service for dinners for awhile now. Plated sends me the ingredients and the recipe, and I cook it up. Last night's dinner was especially good. The trouble with recreating their recipes is that they often don't give amounts that easily translate to real life. For example, providing you with the "ounces" of a butternut squash rather than the cups of cubed squash. So I'm winging it on this recreation:


Chickpea Bowls with Roasted Vegetables and Tahini Sauce

1 clove garlic, minced
1 lemon, halved
6 oz cubed butternut squash (1-2 cps 1-inch cubes)
6 oz cauliflower (1-2 cps 1-inch florets)
1/8 oz fresh parsley, finely chopped and divided (about 1 tablespoon finely chopped)
6 oz broccolini (a "bouquet" of broccolini), chopped into 2-inch pieces- Note: Asparagus may work as an acceptable substitute
1 can chickpeas, rinsed and drained
1 teaspoon sumac
1 cup brown rice
1 tablespoon tahini paste
1 tablespoon plain nonfat Greek yogurt
1 tablespoon soy sauce
Olive oil
1 tablespoon warm water
Kosher salt
Pepper

Preheat oven to 425 degrees. While oven is heating, prepare vegetables and put on a medium pot of water to boil (for the rice).

Place chickpeas on half of a baking sheet. Toss with sumac, 1 tablespoon olive oil, 1/4 tsp salt.

On the other half of the baking sheet, toss squash, cauliflower and broccolini with 1 tbs olive oil and 1/2 tsp salt.

Arrange ingredients in a single layer, and transfer to the oven. Roast until chickpeas are crisp and vegetables are tender, about 15-18 mins.

While chickpeas and vegetables roast, add salt to boiling water. Stir in the rice and cook until tender, about 10 mins (it took me more like 15-17 mins). Drain and return the rice to the pot, sitting off heat.

While the rice cooks, whisk together tahini paste, yogurt, juice of 1/2 lemon, soy sauce, and 1 tbs warm water until fully combined. Season with 1/8 tsp salt and pepper as desired. Set aside.

Add 1 squeeze of lemon juice, 1/2 of parsley, and 1 tsp olive oil to pot with rice and stir to combine. Taste and add salt and pepper as desired.

Serve rice with roasted vegetables and chickpeas on top. Drizzle over tahini sauce. Garnish with remaining parsley. Makes 2 hearty servings.