Broccoli Cauliflower Chickpea Bowl Recipes

BROCCOLI CAULIFLOWER CHICKPEA BOWL

Broccoli Cauliflower Chickpea Bowl image

Broccoli Cauliflower Chickpea Bowl with a rich and creamy Tahini Lemon Sauce! This simple roasted vegetable and chickpea bowl is gluten-free, vegan, and low calorie. A super easy and satisfying meal guaranteed to keep you full for hours. Great for lunch, dinner, or snacking! Store chickpeas, vegetables, and dressing separately to retain freshness up to a week.

Provided by Megan Olson

Categories Roasted Cauliflower

Time 45m

Yield 5

Number Of Ingredients 9

Ingredients

½ cup cashews
4 cups broccoli florets
4 cups cauliflower florets
½ teaspoon garlic powder
salt and ground black pepper to taste
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
2 tablespoons lemon juice
1 tablespoon tahini
½ teaspoon salt

Steps:

Place cashews in a bowl and top with water; soak until softened, 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray.
Spread broccoli and cauliflower onto 1 baking sheet and season with garlic powder, salt, and pepper. Spread chickpeas onto the other baking sheet and season with salt and pepper.
Roast in the preheated oven until broccoli, cauliflower, and chickpeas are softened and cooked through, about 30 minutes.
Drain cashews. Combine cashews, lemon juice, tahini, and 1/2 teaspoon salt in a blender or food processor; blend until dressing is smooth.
Transfer broccoli, cauliflower, and chickpeas to serving bowl. Drizzle dressing over vegetables and chickpeas.

Nutrition Facts : Calories 209.5 calories, Carbohydrate 27.4 g, Fat 8.9 g, Fiber 7 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 569.5 mg, Sugar 4 g

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