Roasted Vegetable Bowl with Cashew Dressing

Serves 4


For roasting

  • 1 head broccoli, chopped into bite-sized pieces
  • 1 head cauliflower, chopped into bite-sized pieces
  • 2 cups cooked chickpeas, drained and rinsed (or one 15-oz can)
  • 1 tbs. coconut oil, divided
  • sea salt and black pepper

For the dressing

  • ½ cup cashews, soaked
  • 2 tbs. fresh lemon juice
  • 1 tbs. tahini
  • 1 large clove garlic
  • ¼ tsp. fine sea salt
  • 6 tbs. water or as needed to thin out

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 for at least 45 minutes. Preheat oven to 400 degrees 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 sea 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 hands, until all are coated. Sprinkle with salt and pepper.

Roast the broccoli, cauliflower and chickpeas in oven for 15 minutes. 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. Prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth. When 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 warm with dressing drizzled on top.

Recipe adapted from “Roasted Buddha Bowl.” Oh She Glows RSS. Web. 15 Oct. 2015.


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