Spiced Roasted Veggie and Chickpea Bowl
Ingredients
- 2-3 cups arugula or your favorite salad greens, gently packed
- 1 bell pepper cut in bite size chunks
- 2 cups mushrooms cut in bite size chunks
- 2 cups zucchini cut in bite size chunks
- 2/3 can chickpeas drained and rinsed, pat dry
- 1 avocado, mashed
- 3/4 cup sliced cucumber
- oil for roasting
- spice mix (you may have extra leftover):
- 1/4 tsp each cayenne, thyme, dried oregano, dried basil
- 3 tbsp pourable tahini
- 1 tsp hot sauce (or to taste)
- 1/4 tsp garlic powder and kosher salt
- juice of 1/2 lime (or lemon)
- approx 2 tbsp water to thin
Preparation
Preheat oven to 400 degrees F. Cover 2 baking trays with parchment paper (if preferred) and arrange chopped veggies on one, chickpeas on the other. Or do on 1 tray if can fit, but keep separated. Then drizzle with oil, toss well to coat,very generously sprinkle with spice mix, toss. Bake
After 15-20 min, remove chickpeas. Toss/flip veggies, bake another 5 to 10 min or until cooked to your liking. I tend to like veggies crisper so I leave them in longer sometimes
Let cool while arranging arugula in bowls. Top w/ cucumbers, avocado, chickpeas, veggies. Drizzle tahini sauce
