…otherwise known as “roast what you have” bowls. This week (again) was all about quick cooking, olympic watching, and dinners that fit into one bowl. Which sounds super lazy, but I just know that I’ve burnt more than a few calories anxiously watching athletes go for gold. Anxiety is an ab workout right? This TV “workout” was fueled by some roasty-toasty broccoli and sweet Farmhouse carrots that I happened on hand. I completed the meal with the help of some pantry ingredients: chickpeas, jarred roasted red peppers, tahini, etc. Feel free to switch up the vegetables and add some sort of grain if you like – quinoa or millet would bulk this up a bit more. We’ve been trying to eat a bit lighter lately so I piled the veggies onto a few handfuls of spinach. Make the red pepper sauce (up to a few days) ahead of time and this is a pretty quick 1-pan dinner.
