Broccoli Rabe Buddha Bowls with Cilantro Tahini Dressing
1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Drain can of chickpeas and toss with 1 Tbsp olive oil, chili powder and garlic powder in a large bowl. Add to baking sheet and roast for 20 minutes until chickpeas are slightly crispy.
2. Meanwhile, prepare veggies and toss with remaining tbsp of olive oil and season with salt and pepper. Add to a parchment-lined baking sheet and roast in the oven for 20 minutes.
3. While everything is roasting, cook quinoa according to package directions and blend all ingredients for cilantro tahini dressing in a food processor.
4. Add all ingredients to deep bowls and drizzle with dressing. Serve and enjoy!
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