I feel like I deserve a medal.
Not for my epic gymnastics floor routine or super fast back stroke (Olympics on the brain much?), but for braving this heat and turning on the oven to roast these vegetables. All in the name of the blog. #dedicated.
Can we just talk bout this heat for one minute – the other day I was out for lunch on a patio and I was actually dripping in sweat just sitting there. It was kind of gross but the food was so good it made it worth it. See? Sometimes you just have to sweat it out in the love of food, and these bowls are just another example of that sacrifice.
These are my favourite kind of meals – roasting up a whole bunch of vegetables, picking a protein, adding a delicious sauce, and calling it dinner. Here I’ve used broccoli, red pepper, and kale as the veg du jour, but cauliflower, eggplant, or zucchini would also be delicious.
If you haven’t had roasted kale before, well then you also need to sweat it out and roast some up this instance. And definitely try our kale chips while you are at it. Sweet potatoes add the carb factor, but you could also serve these bowls over a bed of quinoa or millet (you all must have some leftover form our last post ;)).
The crispy chickpeas add the crunch factor which all good bowls need. And don’t get my started on tahini sauce – I think if I could I would bath in this stuff it’s that good.
It may be so hot that I am literally drenched in sweat the second I step out the door, but these bowls of goodness are totally worth sweating buckets.