Savory, decadent, satisfying supper can be ready easily with an oven and a mason jar. Different salads as a substantial and healthy topping would make this delicious plant-based meal in a completely different way.
2cupsBroccoli Floret,cut into bite size–raw, roasted, or steamed
SomeBroccoli Stems,shredded–raw, lightly roasted, or steamed
½tspAnti Inflammatory Adaptogen
Instructions
Poke potato with folks to prick the skin. Bake them in the 425F oven for 45 minutes or so, until tender.
Lightly pat chickpeas with a paper towel to remove excessive moisture. Arrange the chickpeas in a single layer on a baking sheet. Roast in the 425F oven for 15 to 20 minutes, until they become crisp.
When the potato is slightly cooler and you can handle it without burning your hands, cut them in half lengthwise. Place the potato on a plate. Fluff the inside of the potato.
Make Tahini sauce. Place tahini, sencha and garlic powder, milk and lemon juice in a mason jar. Secure the lid on and shake it well until the ingredients mix thoroughly.
Pour Tahini sauce over the fluffed potato.
Scatter chickpeas on top of the Tahini sauce.
Load the potato with veggies.
Sprinkle Anti-Inflammatory powder evenly all over the veggies.