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Healthy, meat-free food doesn’t have to be boring or bland. It can be exciting, tasty, and easy to make at home. My Romesco and Broccoli Slaw Power Bowl is a perfect example. Each component can be made ahead and keeps well in the fridge. Which is just as well, ’cause who has the energy or time for endless prep every night? Not me, that’s for sure!
I’ve mentioned my recipe for romesco before and how moreish and versatile it is. Now I can show you what I mean.
Yummy and easy is the key when getting dinner on the table mid week and this dish ticks both those boxes. The smokey sweet capsicums in this dip is simply divine when paired with broccoli slaw and home cooked chickpeas.
I got the recipe for my broccoli slaw from Cookie and Kate. Initially I wanted to try it because the combination seemed so far out to me. I was only just starting to explore all the different ways you can prepare veggies and I was like, “Raw broccoli?” (lol)
I’m so glad I tried this broccoli slaw because It’s such a nutritious and filling salad. I love the interesting combo with the quinoa and almonds. Plus, it’s cool knowing I’m getting a major vitamin boost by not cooking the broc.
My Romesco and Broccoli Slaw Power Bowl is a well balanced dish full of good carbs, vitamins, and protein. Try it this week and let me know what you think.
Romesco and Broccoli Slaw Power Bowl
Serves 2
1 cup broccoli slaw (get the recipe here)
2 tbs romesco dip (homemade, find my recipe here)
1 cup cooked chickpeas (either from a tin or make your own)
2 cups baby spinach
Method:
- If you’re using tinned chickpeas make sure you give them a really good rinse before serving.
- Divide all ingredients between two bowls and enjoy!
