This grain bowl is a choose-your-own-adventure delight. Sub in any grain, protein, or leafy green you have on hand—no matter what you choose, the deliciously easy sesame-based dressing will tie it all together. You'll have enough for at least two lunches plus leftovers.
Ingreadient
- 2 (15-ounce) cans chickpeas, drained, rinsed, and patted dry
- ¼ cup olive oil, divided
- 1 teaspoon kosher salt, divided
- 4 cups broccoli florets and chopped peeled stems (about 2 medium-size heads)
- 1 ½ cups baby kale (from a (5-ounce) package)
- 1 ½ cups cooked quinoa
- 2 soft-cooked eggs, half lengthwise
- 2 nori (dried toasted seaweed) sheets, crumbled
- Thinly sliced scallion
Dressing
- ¼ cup tahini (sesame paste)
- 2 tablespoons riced vinegar
- 1 tablespoon soy sauce
- 1 teaspoon fresh lime juice (from 1 lime)
- ½ teaspoon honey
- 1 (2-inch) piece fresh ginger, peeled and minced (about 1/2 teaspoon)
- Water, to taste
Direction
- Preheat oven to 400ºF. Toss together chickpeas, 2 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper on a rimmed baking sheet lined with aluminum foil; spread in an even layer. Bake until chickpeas start to brown, about 10 minutes.
- Meanwhile, toss together broccoli and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
- Remove chickpeas from oven. Add broccoli to chickpeas on baking sheet in an even layer. Bake at 400ºF until chickpeas are browned and broccoli is charred in spots, about 20 minutes. Remove from oven.
- Prepare the Dressing: Whisk together tahini, vinegar, soy sauce, lime juice, honey, and ginger in a bowl. Whisk in water (about a tablespoon) until desired consistency.
- Divide kale, quinoa, and 2 cups chickpea-broccoli mixture among two serving bowls. Top with egg halves and nori; drizzle with desired amount of dressing and garnish with scallions.
