Yesterday's meal prep is today's lunch.😉Roasted chickpea and broccoli burritos from the #thugkitchen cookbook.
1 large yellow onion
1 red pepper
1 large crown of broccoli
3 cups of cooked chickpeas aka garbanzo beans
(3 cups = two 15 ounce cans)
3 tablespoons olive oil
1-2 tbsp soy sauce, tamari or Braggs (my fav)
2 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground coriander
Cayenne pepper to taste
4 cloves minced garlic
4-6 gluten free tortillas
Burrito trimmings such as raw spinach, avocado, cilantro and salsa
1. Crank your oven to 425 F. Grab a large rimmed baking sheet.
2. Chop up onion, bell pepper, broccoli until they are the size of a chickpea. Place all the chopped up veggies in a large bowl with the cooked chickpeas. Pour in oil and soy sauce, stir and then throw all the spices in there. Mix until all the vegetables are covered. Put all of that on the baking sheet and bake for 20 minutes.
3. Take it out of the oven, add the garlic and stir it around. Bake for another 15 minutes. The broccoli may look burned but that's the plan. Squeeze lime juice over the pan and the stir the roasted chickpeas and veggies all around. Taste and see if it needs more spices or anything.
4. Place a gluten free tortilla. I like mine with sliced avocado, try spinach, cilantro and salsa, but do your thing. #yourwelcome#foodporn