This is the second recipe we made as I decided to eat clean. It was another one for the books. It's definitely a family favorite and a filling one at that. My girls aren't sure about quinoa yet so they still get rice in their bowl instead of quinoa.
Ingredients:
For the bowls:
- 1-15oz can chickpeas, drained and rinsed or use dried and soaked chickpeas
- 2 heads broccoli, chopped into florets
- 3 medium carrots, chopped
- 3 Tbsp extra virgin olive oil
- Salt and freshly ground black pepper, for taste
- 2 cups cooked quinoa
- 1 chicken leg per person
For the sauce:
- 1/4 cup natural ground creamy peanut butter
- 1/4 cup almond milk (more if needed to thin)
- 1 Tbsp + 1 tsp reduced sodium soy sauce gluten-free
- 1 Tbsp + 1 tsp pure maple syrup
- 1 tsp minced ginger
Instructions:
- Preheat oven to 400F. Line a baking sheet with parchment paper. Season with olive oil and a good pinch of salt and pepper, stirring to combine. Place chickpeas, broccoli, and carrots on baking sheet.
- Roast for 20-25 minutes, stirring halfway through.
- Prepare the chicken legs by tossing them in 2 Tbsp of olive oil with some salt and pepper.
- Bake the chicken legs on a separate baking pan along with the vegetables. Bake the chicken legs for a total of 45-50 minutes or until crispy and done.
- Meanwhile, cook the quinoa according to package directions
- Place the 1/4 cup peanut butter in a medium bowl and microwave for about 20 seconds. Add the 1/4 cup almond milk, 1 Tbsp + 1 tsp soy sauce, 1 Tbsp + 1 tsp maple syrup, and 1 tsp ginger then whisk until smooth.
- Assemble bowls by placing grains at the bottom topped with veggie mixture and plenty of peanut sauce.
