Broccoli Cauliflower Chickpea Bowl

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Recipe Summary Broccoli Cauliflower Chickpea Bowl

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.

Ingredients | Chicken Recipes For Dinner Easy And Fast

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

Directions

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.

Info | Chicken Recipes For Dinner Easy And Fast

prep: 15 mins cook: 30 mins total: 45 mins Servings: 5 Yield: 5 servings

TAG : Broccoli Cauliflower Chickpea Bowl

Fruits and Vegetables, Vegetables, Cauliflower, Roasted,