Below is a recipe I adapted from my favorite vegan blogger, Oh She Glows, that Brian and I have been having for dinner at least once a week. It’s simple, nourishing and makes excellent lunchtime leftovers. One thing is for sure, with all of the sweets and treats we’re enjoying this week, I know we’ll be eating a lot of this after the gluttony of the holidays is over :)
Broccoli (enough to cover a baking sheet)
1 can chickpeas
Brown rice (I use the frozen kind from Trader Joe’s)
Trader Joe’s goddess dressing
Salt and pepper
Preheat the oven to 400 degrees and pull out two baking sheets—one for the broccoli and one for the chickpeas. If you’re making the rice in a pot, get that started. (If you’re using the frozen rice, just wait to heat it until you’re nearly done roasting the broccoli and chickpeas.)
Coat the broccoli in olive oil and generously add salt and pepper. Drain and rinse the chickpeas and dry off with paper towels. Put them on the baking sheet and cover with olive oil, salt and pepper.
Roast both the broccoli and chickpeas for 25-30 minutes, shaking the pans a bit halfway through to make sure everything cooks evenly and doesn’t burn.
Now assemble your bowls: rice on the bottom, then broccoli, then chickpeas. Generously drizzle goddess dressing on top and enjoy!