Vegan ‘Caesar’ Bowls with Roasted Broccoli & Chickpeas
Oven-Crisped Spiced Pita Chips
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
All hail the vegan Caesar. We’re reworking everyone’s favourite salad dressing so that it stays rich, creamy and entirely plant-based. Almond butter creates the volume and consistency of egg, while nutritional yeast provides the umami edge of Parmesan. With garlic and capers, it’s a plushy flavour blanket for substantial bowls of roasted chickpeas and florets of broccoli tossed with lettuce. Tear up the pita for spiced, oven-baked chips… and then tear right into it!
We will send you:
- 200g Broccoli florets
- 2 Garlic cloves
- 1 Lemon
- 1 Head of lettuce
- 540ml Chickpeas (canned)
- 8g Nutritional yeast
- 10g Capers
- 15g Almond butter
- 2 Pita
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Almonds, Mustard, Sulphites, Wheat
You will need:
Strainer
Whisk
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
37 g
Saturated Fat
5 g
Sodium
980 mg
Total Carb
76 g
Sugars
12 g
Protein
24 g
Fibre
21 g
Preparation
Roast the broccoli & chickpeas
Preheat the oven to 450°F. Drain and rinse the chickpeas. Mince the garlic. On a lined sheet pan, toss the broccoli (halve if large) and chickpeas with a drizzle of oil, ¾ of the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender. In the final 5 min., add ¾ of the garlic.
Make the pita chips
Meanwhile, tear the pita into bite-size pieces. On a second lined sheet pan, toss the pita with a drizzle of oil, the remaining spices and S&P. Bake, flipping halfway, 3 to 5 min., until golden brown and crispy.
Make the vinaigrette
Meanwhile, juice the lemon. Roughly chop the capers. In a large bowl, whisk the almond butter and lemon juice. Add 3 tbsp oil, 1 tbsp water (double both for 4 portions), the capers, nutritional yeast, remaining garlic and S&P; stir well.
Make the salad
Roughly chop the lettuce. To the bowl of vinaigrette, add the broccoli, chickpeas and lettuce; toss well.
Plate your dish
Divide the salad between your bowls. Top with the pita chips. Bon appétit!
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