/cc70171c-a1df-4724-9179-7e7e3fd87276--broccoli-cauliflower-chickpea-bowl-1432.jpg "Broccoli Cauliflower Chickpea Bowl")
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Serves
5
Author Notes
Broccoli Cauliflower Chickpea Bowl with a prosperous and creamy Tahini Lemon Sauce! This easy roasted vegetable and chickpea bowl is gluten free, Vegan and low calorie. A enormous EASY and satisfying meal assured to preserve you paunchy for hours. Enormous for lunch, dinner or snacking! —Megan Olson
Substances
4 cups
broccoli florets, about 1 medium broccoli
4 cups
cauliflower, ~ 1 medium cauliflower
1
15 ouncescan chickpeas, rinsed & drained
1/2 teaspoon
garlic powder
1/2 cup
cashews
1 tablespoon
tahini
2 tablespoons
lemon juice
1/2 teaspoon
salt
Directions
- Soak cashews 3-4 hours in a bowl of water or till softened.
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Preheat oven to 400 degrees F. Prepare two baking sheets with parchment paper or cooking spray.
Add broccoli and cauliflower to one baking sheet and sprinkle with garlic powder, salt and pepper. - Rinse chickpeas and pat dry the expend of a wash material or paper towels. Scheme chickpeas on the 2d baking pan and sprinkle with salt and pepper.
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Roast broccoli, cauliflower and chickpeas about Half-hour till they’re delicate and cooked by.
While they’re roasting, put together the dressing by including soaked cashews, tahini, salt and lemon juice to a a blender or food processor. - Mix till thoroughly mixed and transfer to a bowl.
- Remove greens and chickpeas from the oven, assemble bowls and drizzle with dressing.
- Store chickpeas, greens and dressing separate to befriend freshness as a lot as a week.
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