ASIAN CHILI-GLAZED VEGGIES WITH CAULIFLOWER RICE
You guys, this is my first post from my NEW HOUSE and my NEW KITCHEN! What exciting times! There's also a NEW DOG. If you wanna meet that dog, go follow him at @wilburthefluff on Instagram.
The inspiration for this meal came from the Love and Lemons cookbook. She has a recipe for chili-glazed broccolini, so I decided to riff on that and make my own chili-sriracha glaze to put over broccoli and chickpeas.
You can really make this sauce your own. I just eyeballed amounts of oil, sriracha, chili flakes, a Chinese spice blend (below), pepper, and garlic.
You can find this by the spices or in the Asian cuisine aisle of your local supermarket! It doesn't take much to get the flavor across, so one jar will last quite a while.
Remember when we made that charred lemon broccoli? You'll want to employ the same thought process here—crank that oven up to 400ºF, and roast the broccoli and chickpeas at least 20 minutes, shaking the pan halfway through.
3 tbsp oil
1-2 tbsp sriracha
chili flakes, garlic powder, chinese five spice blend, peppercorns to taste
2-3 cups broccoli florets, brussels sprouts, green beans, etc
1 can chickpeas, rinsed, patted dry, loose skins removed
1 pkg cauliflower rice (or one head cauliflower, riced)
1 cup brown rice
preheat oven to 400ºf. whisk together all liquid ingredients in a medium-sized bowl. toss broccoli and chickpeas in chili glaze. spread broccoli and chickpeas out on sheetpan and bake 20-23 minutes, shaking pan halfway through.
meanwhile, cook rice according to package directions. if preparing cauliflower rice, cook in saucepan until water has all steamed off, then stir into brown rice.
for added texture (and if you want to add that egg!), fry up the rice-cauliflower rice blend in a skillet and stir in scrambled egg.
serve veggies and chickpeas over rice blend.