1/2cupnatural peanut butter(soften in microwave if needed)
2clovesgarlic
1tbspfresh ginger
1 1/2tbsphoney
1/3cupcilantro or parsley
1lime
1tsp sambal oelek
2-3tbspsoy sauce(low sodium)
2tbsprice vinegar
Lemon Pepper Chick Peas
2cans chick peas(no salt added 540ml can)
1-2tspcanola oil
1/4tspcumin
1/4tspnutmeg
1/4tsp paprika
1tsplemon pepper
1/2lemon
salt and pepper(to taste)
Instructions
Place oven rack in center of oven and pre-heat to 400 degrees F
Chop peppers, zucchini and brussel sprouts into large bite size pieces (can use other vegetables based on preference e.g. eggplant and kale work well). Place on lined baking sheet
Drizzle vegetables with oil and balsamic vinegar and mix. Bake 20 minutes, flip, and bake another 15 minutes or until browned, and set aside
Cook rice in 2 cups water on stove top. Shred carrot
Add peanut butter, garlic, minced/shredded ginger, honey, cilantro, juice of lime, sambal oelek, soy sauce and rice vinegar to food processor. Pulse until smooth and place in a bowl
In a frying pan prepare chick peas. Drain and rinse chick peas. Add oil to pan at high heat on stove top. Once pan is hot, add chick peas (should hear sizzling).
Add cumin, nutmeg, paprika to chick peas at high heat and stir well. Cook 1-2 minutes. Add lemon pepper and the juice from 1/2 a lemon.
Adjust salt and pepper to taste, add 1/4 tsp chili flakes if desired, remove from heat
Assemble bowl with rice, shredded carrots, roasted vegetables, lemon pepper chick peas, and drizzle with peanut sauce
Recipe Notes
Note: Peanut sauce recipe adapted from UBC FNH 341 , 2010 Food Theory course materials