Green Super-Food Buddha Bowl

Method

1

Heat the oven to 200°C (Gas Mark 6, 400°F). Drain the chickpeas and spread them over a large oven tray. Divide the broccoli into small florets, toss those onto the baking tray too and drizzle with the sesame oil and sprinkle with cayenne and a good pinch of salt. Shake the pan to coat everything and roast for 15 minutes.

2

Meanwhile divide the carrot and leaves between two bowls then make the dressing.

3

In a small bowl mix together the lemon juice, tahini, garlic powder and enough water to make it a drizzly consistency. Stir in the sesame seeds and season to taste with salt and pepper.

4

Once the chickpeas and broccoli are toasty pile those into the bowls along with the leaves and carrot then drizzle over the dressing adding some parsley leaves as you go.

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