Sunrise Botanical Bowl With Charred Crucifers And Chickpea Cream

Ingredients

• Rainbow Carrots2 cups halved lengthwise
• Red Bell Pepper1 cup strips
• Broccolini1 cup trimmed
• Brussels Sprout Leaves1 cup separated
• Extra Virgin Olive Oil2 tablespoons
• Smoked Paprika1 teaspoon
• Sea Salt1 teaspoon
• Canned Chickpeas1 cup drained and rinsed
• Lemon Juice2 tablespoons
• Fresh Parsley1 cup packed
• Fresh Chives2 tablespoons chopped
• Wakame Flakes1 tablespoon rehydrated and chopped
• Toasted Sesame Seeds2 tablespoons
• Fresh Mixed Berries1 cup
• Black Pepperto taste

Method

1. 1Preheat oven to 220 degrees Celsius and arrange carrots peppers and broccolini on a sheet pan. Drizzle with one tablespoon of olive oil and sprinkle with smoked paprika and sea salt.
2. 2Roast vegetables until caramelized and edges charred about 20 minutes, turning once for even color. In the last three minutes scatter Brussels sprout leaves on the pan to crisp.
3. 3While vegetables roast blend chickpeas with lemon juice one tablespoon of olive oil parsley and chives until silky. Adjust seasoning with salt and black pepper.
4. 4Whisk wakame into two tablespoons of olive oil with a pinch of salt to make a simple seaweed vinaigrette.
5. 5To serve spoon chickpea cream into bowls layer roasted vegetables drizzle with seaweed vinaigrette sprinkle toasted sesame seeds and scatter fresh berries for bright contrast.