Vegan Bowl


  • Half a glass of tahini (100 g)
  • 2 tablespoons of warm water (20 g)
  • Juice of half a lemon
  • 1 clove of crushed garlic
  • 3 or 4 florets of broccoli
  • 1 carrot diced into cubes
  • Half a purple onion, diced
  • Half zucchini diced
  • 1 tablespoon of sunflower oil (10 g)
  • 1 tablespoon of your favorite seasonings (10 g)
  • 1 cup of boiled chickpeas (200 g)
  • 1 tablespoon of sunflower oil (for chickpeas) (10 g)
 

Mix tahini, 2 tablespoons of warm water, lemon juice, crushed garlic in a deep bowl. Make sure you get a homogeneous mixture.

In a different, deep bowl, add the broccoli cut into small pieces, the carrot, onion, zucchini and sunflower oil. You can adjust it according to your own taste by adding your favorite spice mixes on it. After mixing, distribute on a baking sheet. Bake for 15 minutes at 200 degrees.

Add 1 tablespoon of sunflower oil to a flat pan and heat it a little. Then throw the boiled chickpeas into the pan. You can add spices that you think are compatible with it. Take the pan off the stove after it has browned a bit.

Mix all ingredients homogeneously except sauce. Then you can add the sauce on top and consume it.





 

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