Roasted Sweet Potato, Cauliflower, Chickpea, and Green Bean Quinoa Buddha Bowls with Cashew Cream Sauce

• Vegan
• Gluten free

• Produce

  • 1 large head Cauliflower
  • 1 (14-ounce can Chickpeas
  • 1 clove Garlic
  • 2 cups Green beans
  • 1 Sweet potato, medium

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 1 tsp Maple syrup, pure

• Pasta & Grains

  • 1 1/2 cups Quinoa, red

• Baking & Spices

  • 1 tsp Chili powder
  • 2 tbsp Nutritional yeast
  • 1/4 tsp Paprika
  • 3/4 tsp Sea salt
  • 1 Pinch Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Cashews, raw

Found on theroastedroot.net

Description

Directions

• Add the raw cashews to a bowl or measuring cup and cover with boiling water. Allow cashews to soak at least 30 minutes (up to 2 hours). Drain the cashews and add them to a blender along with the rest of the ingredients for the sauce. Blend until completely smooth. If necessary, add a small amount of water to help the blender blend. Transfer sauce to a sealable jar and refrigerate until ready to use.
• Preheat the oven to 400 degrees F and line two large baking sheets with parchment paper.
• Spread the vegetables on the parchment paper (leaving room for the chickpeas), and drizzle with olive oil, sea salt, and any seasonings of choice.Spread the chickpeas over part of one of the baking sheets as well.
• In a small bowl, whisk together the olive oil, chili powder, paprika, turmeric, and sea salt. Pour this mixture over the chickpeas and use your hands to be sure all the beans are coated.
• Roast all the veggies and chickpeas in the preheated oven for 20 to 30 minutes, stirring once halfway through, or until veggies are golden-brown and have reached desired doneness.
• While the vegetables are roasting, cook the quinoa according to package instructions.
• Divide the quinoa between 4 large bowls. Serve with desired amount of roasted vegetables and chickpeas, and drizzle with cashew cream sauce.