Roasted Buddha Bowl
Ingredients
The bowl
-
1
large head
broccoli, chopped
-
1
large head
cauliflower, chopped
-
1
14-ounce can
chickpeas, drained and rinsed
-
1
tablespoon plus 1 teaspoon
olive oil
-
to taste
fine sea salt
-
to taste
freshly ground black pepper
-
optional
cooked grains (such as quinoa)
The dressing
-
½
cup
raw cashews, soaked
-
2
tablespoons
fresh lemon juice
-
1
tablespoon
tahini
-
1
large clove
garlic
-
¼
teaspoon
fine sea salt
-
¼
cup
nutritional yeast
-
6
tablespoons
water, or more if needed
Instructions
- Soak cashews overnight or for at least 8 hours, or use a quick-soak method with boiling water for 45 minutes.
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Place chopped broccoli and cauliflower on one baking sheet, drizzle with 1 tablespoon of oil, and season with salt and pepper before roasting.
- Dry the drained chickpeas with a tea towel, coat them with 1 teaspoon of oil, and sprinkle with salt before placing them on the second baking sheet.
- Roast the vegetables and chickpeas for 25 to 30 minutes until lightly browned and golden.
- Blend all dressing ingredients in a blender until smooth, adding more water if needed.
- Serve the roasted vegetables and chickpeas over cooked grains, drizzled with dressing, and season to taste.
Nutrition Facts (estimated)
Servings
3 to 4 servings
Calories
330
Total fat
15g
Total carbohydrates
35g
Total protein
16g
Sodium
340mg
Cholesterol
0mg
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