Green Super-Food Buddha Bowl



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.


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


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.


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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