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DeCordova Bend Estates LIFE 30 JULY 2020

Whip It Up!

~ sweet-anD-spiCy BBQ sauCe ~ ~ BBQ ChiCkpea Veggie Bowls ~

A little sweet and a little heat balance perfectly in this easy blender Jenn says: “This is another version of a grains, beans, and veggies
sauce. It will make you want to slather everything in BBQ sauce! bowl. These roasted vegetables are so good, in our house, the kids
are eating them off the hot-from-the-oven pan. We’re lucky if we have
This recipe comes to us from The Meatless Monday Family Cookbook enough left to make our bowls. I’m not complaining! With sticky BBQ
by Jenn Sebestyen. sauce and addictive roasted vegetables, this dish is a winner!”
ingredients
This recipe comes to us from The Meatless Monday Family Cookbook
6 ounces (170 g) tomato paste by Jenn Sebestyen.
¼ cup (60 ml) apple cider vinegar ingredients
¼ cup (60 ml) balsamic vinegar
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
3 tablespoons (60 g) pure maple syrup
1 head broccoli, chopped into bite-size florets
1–2 chipotle peppers in adobo
2 red bell peppers, seeded and sliced
1 teaspoon smoked paprika
(or color of your choice)
1 teaspoon ground mustard
1 red onion, halved and sliced
½ teaspoon onion powder
2 tablespoons (28 ml) olive oil
¼ teaspoon garlic powder
¼ teaspoon salt, or to taste
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
½ cup (120 ml) water, to thin, or more as needed
2 cups (390 g) cooked brown rice
Directions 1 avocado, peel and pit removed, diced
¼ cup (4 g) cilantro, chopped
Place all the ingredients into a blender; use 2 chipotle peppers if you
1 cup (235 ml) Sweet-and-Spicy BBQ Sauce or
like it spicier. Purée until smooth.
store-bought BBQ sauce
Transfer sauce to a pot over medium-high heat and bring to a boil and
Directions
then reduce the heat to low. Simmer for 15 to 20 minutes until thick,
or until the desired consistency is reached. Makes 1 1/2 cups.
Preheat the oven to 375°F (190°C, or gas mark 5). Line 2 rimmed baking
sheets with parchment paper.
Spread out the chickpeas, broccoli, bell peppers, and onion on the
baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and
toss to coat. Spread them out in one even layer. Roast for 20 minutes,
mix the veggies, and swap the pans in the oven so the one on top is
now on the bottom. Roast for another 10 to 15 minutes until the
veggies are starting to char and the chickpeas are crispy (they will
continue to crisp up as they sit).
Add ½ cup (98 g) of cooked rice to each of 4 bowls. Divvy up the
roasted vegetables, diced avocado, and cilantro equally among the
bowls. Drizzle with the BBQ sauce. Serves 4.