Big Italy Bowl Recipe
Roasted broccoli, mushrooms & grape tomatoes, herb-garlic oil, almond ricotta, pomodoro [Suggested Protein: Chickpea Lentil Bites | Suggested Base: Spaghetti Squash]
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables and Protein
Method
Preparation
- 1
Roast the Vegetables
Preheat the oven to 400°F (200°C). On a baking sheet, toss the broccoli, mushrooms, and grape tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly charred.
- 2
Make the Herb-Garlic Oil
In a small bowl, mix olive oil, minced garlic, parsley, oregano, salt, and pepper. Set aside.
- 3
Prepare the Almond Ricotta
In a food processor, blend soaked almonds, nutritional yeast, lemon juice, and salt until creamy. Adjust seasoning to taste.
- 4
- 5
Combine and Serve
In a large bowl, combine roasted vegetables, chickpeas, lentils, and herb-garlic oil. Serve over cooked spaghetti squash, topped with almond ricotta and pomodoro sauce.