Broccoli Cauliflower Chickpea Bowl recipe
All Recipes Fruits and Vegetables Vegetables Cauliflower Roasted
Ingredients
- 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
Nutrition Info
- 209.5 caloriescarbohydrate: 27.4 gcholesterol: : -fat: 8.9 gfiber: 7 gprotein: 9 gsaturatedFat: 1.6 gservingSize: -sodium: 569.5 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Broccoli Cauliflower Chickpea Bowl
Directions
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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.