Roasted broccoli & asparagus paired with crunchy roasted chickpeas, creamy avocado and an array of other delicious seasonal goodness. This bowl is the perfect lunch for spring! Vegan & gluten-free.
Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
Begin by boiling the brown rice in salted water according to the packets instructions (about 25-30 minutes). Once cooked, mix through the toasted sesame oil and half the toasted chopped almonds.
Meanwhile, roughly dry the chickpeas with a tea towel, then mix with 1 tbsp of the olive oil and a good pinch of salt and pepper in a bowl. Pour them out onto a baking tray and bake for 25-30 minutes, or until golden brown and crunchy.
Combine the asparagus spears and tenderstem broccoli on another baking tray. Drizzle with the remaining olive oil, season with salt and pepper and roast alongside the chickpeas for the last 15-17 minutes of their cooking time.
Next you can make the dressing. Combine the tahini, lemon juice, extra virgin olive oil and mustard into a small bowl or jug and whisk with 3-4 tbsp of water, until smooth and pourable.
To serve, divide the rice between bowls, then top with the rocket, crunchy chickpeas, roasted broccoli and asparagus, avocado, radish, spring onion and remaining toasted almonds before finishing with a drizzle of dressing.
Any leftover components can be refrigerated separately in airtight containers for up to 4 days. The tahini dressing will remain delicious for up to a week.
For variations and tips on this recipe, see within the post.
Recipe courtesy of georgieeats.co.uk