Fennel Bowl With Creamy White Beans and Dry Roasted Vegetables

This delicous bowl is nourishing, takes almost no prep time, and is super healthy for you too. It uses a creamy base of chickpeas, with some thinly sliced jalapeño to give them a bit of spice, that is topped off with some dry roasted fennel, broccoli, and carrots.

Fennel Bowl With Creamy White Beans and Dry Roasted Vegetables [Vegan, Gluten-Free]

INGREDIENTS

• 1 large fennel bulb
• 8 ounces of broccoli, thinly sliced
• 6 ounces carrots, thinly sliced
• 1 medium jalapeno, extremely thin
• 1 scant tablespoon lemon zest
• 1 scant tablespoon grapefruit or orange zest
• 2 tablespoon sumac
• 1 can of northern white beans
• 1 1/2 tablespoons nutritional yeast
• A pinch of salt

PREPARATION

1. Preheat the oven to 450°F.
2. Cut away the fennel fronds (save them for another dish).
3. Thinly slice the fennel bulb.
4. Combine the citrus zests with the sumac and a pinch of salt.
5. Lay the vegetables and fennel on parchment lined cookie sheets. Sprinkle the citrus-sumac mix over top.
6. Roast it for 10 minutes. Turn them over, sprinkle the citrus-sumac mix on the other side.
7. Roast it for another 10 minutes.
8. While the vegetables are roasting, empty the can of beans, water and all, into a small skillet.
9. Stir in the jalapenos and the nutritional yeast.
10. Cover the skillet and allow it to cook for 6-7 minutes.
11. To serve, spoon the white beans into a bowl and place the vegetables and fennel over top.

http://www.onegreenplanet.org/vegan-recipe/fennel-bowl-with-creamy-white-beans-and-dry-roasted-vegetables/?utm_source=Green+Monster+Mailing+List&utm_campaign=d3cc2679b9-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-d3cc2679b9-106919241