Grilled Summer in a Bowl!
It’s been HOT. So hot it’s hard to remember what a cold and rainy spring we’ve had… So hot I find myself sitting in a pool of my own sweat, just by being alive… So hot that I don’t want to turn the stove on…
I L.O.V.E it. I love summer. I never want it to end. I want to feel it on my skin, in my heart AND IN MY BELLY! This recipe helps me do just that.
Imagine a big bowl of grilled veggies with sweet pineapple, topped with crunchy roasted chickpeas and cashew chili lime sauce! Mmmmm. Summer!
So pull out your grills, grab some garden fresh veggies, sweet pineapple, and join me for this sweet, spicy, crunchy, nutritious and delicious bowl of goodness.
SUMMER IN A BOWL
For the roasted chickpeas
1 can (or 2 cups cooked) chickpeas, rinsed and patted dry
2 teaspoons avocado oil
1/8 teaspoon of Himalayan pink salt
1.5 teaspoons of chili powder
1.5 teaspoons of lime rind (grated)
For the veggies
about 1/2 a pineapple, sliced into 1/2 inch thick pieces
1 large bunch of asparagus (if not in season, try green beans or broccoli instead)
1 large sweet potato, sliced into 1/4 inch slices, skin scrubbed thoroughly
2 teaspoons avocado oil (divided)
1 teaspoon balsamic vinegar
For the cashew chili lime sauce
3/4 cup cashews soaked 4 to 8 hours *(see note on quick soak method below)
1/3 to 1/2 cup water
juice of 1 fresh lime
1 teaspoon chili powder
1/2 teaspoon each of onion powder, garlic powder, and smoked paprika
1/4 to 1/2 teaspoon of salt (to taste)
Pinch of cayenne (optional)
For the toppings
1/2 a small red cabbage, shredded
1 or 2 green onions, chopped
Fresh cilantro to taste (optional)
Heat BBQ (or oven) to 425. Toss chickpeas in oil and place on a cookie sheet. Roast on BBQ for 10 min, then toss and roast again, tossing after another 10 min. Keep an eye on them to make sure they don’t burn. They may take up to a total of 30 min. Remove them from heat and toss them with salt, chili powder and lime rind. Set aside.
Toss asparagus (or beans or broccoli) with 1 tsp oil and vinegar. Toss sweet potato slices with 1 tsp oil. Place them on the bbq grill, in basket, or in the oven to roast. Roast pineapple slices as well. Check frequently to avoid burning.
Meanwhile, throw all cashew sauce ingredients in a food processor or blender and blend well. Start with 1/3 of a cup of water and increase if sauce is too thick. Adjust seasoning to taste.
*no time to soak your cashews? let them sit in boiling water for at least 30 min (preferably 1 hour) changing the water frequently to keep it very hot. Rinse well in very cold water before using.
Divide grilled veggies and pineapple into 2 or 3 bowls, top with shredded cabbage, roasted chickpeas, and a generous drizzle of cashew cream. Sprinkle with green onion and cilantro, if using.