Roasted Buddha Bowl

• Vegan

• Produce

  • 1 head Broccoli
  • 1 head Cauliflower
  • 1 1/2 cups Chickpeas, Cooked
  • 1 Garlic clove, large

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 1 tbsp Tahini

• Pasta & Grains

  • 1 Grains, Cooked

• Baking & Spices

  • 1/4 cup Nutritional yeast
  • 1 Salt & pepper
  • 1/4 tsp Sea salt, fine-grain

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1/2 cup Cashews

• Liquids

  • 6 tbsp Water

Found on ohsheglows.com

Description

Ingredients

• 1 head broccoli, chopped into bite-sized pieces
• 1 head cauliflower, chopped into bite-sized pieces
• 1.5 cups cooked chickpeas, drained and rinsed (or one 15-oz can)
• 1 tbsp Oil, divided
• Salt & Pepper
• Cooked grains, for serving (optional)
• ½ cup cashews, soaked
• 2 tbsp fresh lemon juice
• 1 tbsp tahini
• 1 large garlic clove
• ¼ tsp fine grain sea salt
• ¼ cup nutritional yeast
• 6 tbsp water, or as needed to thin out

Directions

• Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes.
• Preheat oven to 400°F and line two large baking sheets with parchment paper.
• Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 tsp oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside.
• Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper.
• Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400°F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in colour.
• Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth.
• When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of grains with more dressing drizzled on top.