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A vegetable bowl recipe turns into a complete meal with roasted cauliflower, chickpeas and za’atar

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Each time I roast greens for dinner, which is commonly this time of 12 months, I make as many sheet pans’ price as will slot in my oven to make sure loads of leftovers to make use of all through the week. The greens — broccoli, Brussels sprouts, candy potato, you identify it — are simply reheated as a facet for an additional dinner or spun, heat or at room temperature, into meals resembling an egg-topped hash, a hummus plate or a vegetable bowl like this one. This recipe highlights one mixture of flavors that work fantastically collectively, however it’s actually only a template, with numerous room to play.

https://www.washingtonpost.com/meals/2021/10/28/roasted-cauliflower-vegetable-bowl-recipe/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle | A vegetable bowl recipe turns into a whole meal with roasted cauliflower, chickpeas and za’atar

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