The Roasted Broccoli and Chickpea Bowl You’ll Make on Repeat
FIBRE-RICH
A hot oven does most of the work here. Broccoli and chickpeas go onto one tray with olive oil and smoked paprika. Twenty minutes later the florets have golden edges and the chickpeas crunch.
Pile them over brown rice, drizzle with a three-ingredient lemon-tahini dressing, and dinner is in the bowl.
Why this recipe works
• Freezer to oven. Cabera frozen broccoli goes straight onto the tray. Nothing to wash, nothing to trim.
• Fibre in every layer. Broccoli, chickpeas and brown rice all bring it.
• A one-minute dressing. Tahini, lemon juice and water, whisked until creamy.
Roasted Broccoli and Chickpea Bowl with Lemon-Tahini Dressing
Prep: 10 min · Cook: 20 min · Serves 2
Ingredients
• 2 cups Cabera frozen broccoli
• 1 can chickpeas, drained and rinsed
• 1 cup cooked brown rice
• 1 tbsp olive oil
• ½ tsp smoked paprika
• Salt and black pepper
• 2 tbsp tahini
• Juice of ½ lemon
• 1–2 tbsp water
Method
1. Toss broccoli and chickpeas with olive oil, paprika, salt and pepper.
2. Roast at 220°C (425°F) for 20–25 minutes, turning halfway, until the broccoli is golden and the chickpeas are crisp.
3. Whisk tahini, lemon juice and water until creamy.
4. Divide brown rice between two bowls, top with roasted broccoli and chickpeas, and drizzle with dressing.
Meal-prep tip: Keep the tahini dressing separate until serving.
Make it your own
• Dry the chickpeas. Pat them with a clean towel after rinsing. Dry chickpeas crisp in the oven and wet ones steam.
• Spread everything out. One layer, with space between the pieces. Use two trays if you need to.
• Change the base. Quinoa stands in for the rice.
A bag of Cabera Foods organic frozen broccoli, a can of chickpeas and a hot oven: keep all three within reach.
