Sesame Roasted Chickpea & Veggie Bowl with Quinoa

[Sincerely-Food-Chef]

Ingredients

• 2 crowns broccoli
• 16 fl oz chicken or vegetable broth
• 1 lb cremini mushrooms
• 2 (15 oz) cans garbanzo beans (chickpeas)
• 4 cloves garlic
• 2 (1 inch) pieces ginger root
• 1 cup quinoa
• 2 medium zucchini squash
• black pepper
• chili-garlic sauce
• pure maple syrup
• salt
• sesame seeds
• soy sauce
• toasted sesame oil

Instructions

1. Preheat oven to 425°F.
2. In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
   • 1 cup quinoa
   • 16 fl oz (2 cups) chicken or vegetable broth
3. Meanwhile, wash and dry the fresh produce.
   • 2 medium zucchini squash
   • 2 crowns broccoli
   • 1 lb cremini mushrooms
   • 2 (1 inch) pieces ginger root
4. Drain and rinse the chickpeas; set aside to drain further.
   • 2 (15 oz) cans garbanzo beans (chickpeas)
5. Trim and halve zucchini lengthwise, then slice crosswise into half rounds. Transfer to a large bowl.
6. Separate broccoli into bite-sized florets and cut stems into smaller pieces. Add to the bowl with the zucchini.
7. Quarter mushrooms and add to the bowl.
8. Peel and mince garlic and ginger; add to the bowl along with oil, salt, and pepper. Toss to combine, transfer to a large baking sheet pan, and spread out in an even layer.
   • 4 cloves garlic
   • 3 tbsp toasted sesame oil
   • ½ tsp salt
   • ½ tsp black pepper
9. Place veggies in the oven and roast until starting to brown, about 10-15 minutes.
10. Meanwhile, place chickpeas, oil, and soy sauce in the bowl used for the veggies; stir to coat.
    • 4 tsp toasted sesame oil
    • 4 tsp soy sauce
11. Once the veggies are starting to brown, add seasoned chickpeas to the baking sheet; return to the oven and continue to bake until the veggies are fork-tender, 5-7 minutes more.
12. Place additional soy sauce, maple syrup, and chili-garlic sauce in the bowl; whisk to combine the sauce.
    • 2 tbsp soy sauce
    • 4 tsp pure maple syrup
    • 1 tsp chili-garlic sauce
13. To serve, divide quinoa between bowls. Top with roasted chickpeas, veggies, and sesame seeds. Drizzle with sauce and enjoy!
    • 2 tsp sesame seeds