Let’s be real: a bowl of vegetables is only as good as the sauce you put on it. I’ve had so many “healthy” bowls that were just… sad. Dry quinoa, limp veggies, and a watery dressing. That’s not how we do things.
This recipe is my answer to that problem. It’s a hearty, satisfying sheet pan roasted veggie bowl that’s all about amazing flavor and texture.
The magic is 100% in the creamy, savory cashew-garlic sauce. It’s so good, my kids (and I!) would probably eat it on anything.
A Truly Satisfying, Flavor-Packed Meal
This isn’t a light salad; it’s a full, satisfying meal. The vegetables roast until they’re perfectly tender and caramelized (which is all flavor!), and the chickpeas get wonderfully crispy.
You get that savory crunch from the chickpeas, the hearty base from the quinoa, and then that rich, velvety sauce that ties it all together. It’s a fantastic combination of textures.
A Smarter Way to Eat Cozy
As a comfort food lover, I need my meals to feel substantial, and this one delivers. It’s a completely plant-based meal that’s naturally packed with 27 grams of protein and 16 grams of fiber per serving.
That’s not “diet food”—that’s just smart, whole-food ingredients working together. It’s the kind of energizing meal that keeps you full and satisfied for hours.
How This Easy Veggie Bowl Comes Together
I love this for a weeknight because the method is so straightforward.
- Prep the Veggies: You’ll chop the broccoli and cauliflower, drain and pat the chickpeas really dry (that’s the key to getting them crispy!), and toss it all with olive oil and garlic powder.
- Roast Everything: Spread it all out on two sheet pans. Using two pans is crucial—it gives everything room to roast instead of just steam.
- Blend the Sauce: While it roasts, you’ll blend the soaked cashews, nutritional yeast (for that cheesy, savory flavor), garlic, and lemon juice until it’s perfectly smooth.
- Assemble: Just spoon the fluffy quinoa into bowls, top with that gorgeous roasted veggie mix, and be very generous with the sauce.
Mollie’s Tips for Nailing This Recipe
- Get Chickpeas Crispy: I’ll say it again: dry your chickpeas! Use a tea towel or paper towels. Any moisture will stop them from crisping up in the oven.
- Sauce Troubleshooting: If your sauce is too thick (especially after chilling), just thin it out with a tablespoon of water at a time until it’s the perfect drizzling consistency.
- Change Up the Veg: This is a great “clean out the fridge” meal. Have some sweet potato, bell peppers, or red onion? Chop them up and toss them in!
- Grain Swaps: Not a quinoa fan? This is fantastic with brown rice, farro, or even just served over a bed of spinach.
Your Questions, Answered
Can I make this nut-free?
Absolutely! The cashew sauce is a core part, but you can swap it. For a nut-free version, try a tahini-based dressing (like the tahini in the sauce, but make it the star) or a sunflower seed-based cream sauce.
How should I store leftovers?
This is great for meal prep. I store the quinoa, the roasted veggie/chickpea mix, and the sauce in separate airtight containers in the fridge. The veggies are best reheated in a skillet or the oven to stay crispy, but the microwave works in a pinch!
Print
Sheet Pan Roasted Veggie Bowl with Creamy Cashew Sauce
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes (excluding soak time)
- Yield: 4 servings 1x
- Category: Main Course, Lunch, Dinner
- Cuisine: American / Wellness
Description
This vibrant, plant-based meal is our spin on the classic Buddha bowl. It features perfectly roasted broccoli, cauliflower, and chickpeas, all seasoned with garlic powder for an extra savory kick. We serve it over quinoa and drizzle it with an irresistibly creamy cashew-garlic sauce, lightly balanced with a hint of maple.
Ingredients
For the Roasted Vegetables & Chickpeas:
- 1 large head broccoli (about 5-6 cups chopped) (approx. 500g)
- 1 large head cauliflower (about 5-6 cups chopped) (approx. 500g)
- 1 (15-ounce) can chickpeas (drained and rinsed) (approx. 250g)
- 2-3 tablespoons olive oil (30-45 mL)
- 1 teaspoon garlic powder
- ½ teaspoon fine sea salt (or to taste)
- Freshly ground black pepper (to taste)
For the Creamy Cashew Dressing:
- ¾ cup raw cashews (113g), soaked
- ⅓ cup nutritional yeast (approx. 22g)
- 3 tablespoons freshly squeezed lemon juice (45 mL)
- 2 tablespoons tahini (30 mL)
- 1 teaspoon maple syrup (optional, for balance) (5 mL)
- 1 large garlic clove
- ¼ teaspoon fine sea salt
- 9 tablespoons water (135 mL), or more as needed
For Serving:
- 1¼ cups uncooked quinoa (yields about 4 cups cooked)
Instructions
- Soak Cashews: Place the raw cashews in a bowl and cover with water. Soak overnight (at least 8 hours) in the refrigerator.
- Quick-Soak Method: If short on time, pour boiling water over the cashews and let them sit at room temperature for at least 45 minutes. Drain and rinse thoroughly.
- Preheat Oven: Preheat the oven to 400°F (200°C). Line two large, rimmed baking sheets with parchment paper. Using two sheets prevents overcrowding and ensures the vegetables roast instead of steam.
- Prep Vegetables & Chickpeas: Place a clean tea towel on the counter, spread the rinsed chickpeas on it, and gently pat them dry. In a large bowl, combine the chopped broccoli, cauliflower, and dried chickpeas. Drizzle with the olive oil (2-3 tbsp), sprinkle with garlic powder, salt, and pepper, and toss well to coat everything evenly.
- Roast: Spread the vegetable and chickpea mixture in a single, even layer across the two prepared baking sheets. Roast for 25 to 30 minutes. At the 15-minute mark, shake the pans to toss the contents, ensuring the chickpeas roll and everything cooks evenly. The vegetables are done when tender and lightly browned, and the chickpeas are golden and crispy.
- Make Dressing: While the vegetables are roasting, prepare the dressing. Add the drained soaked cashews, nutritional yeast, lemon juice, tahini, maple syrup (if using), garlic clove, salt, and water to a high-speed blender. Blend on high until the sauce is completely smooth and creamy. If it’s too thick, add more water, 1 tablespoon at a time.
- Cook Grains: Cook the uncooked quinoa according to the package directions.
- Assemble: To serve, divide the warm cooked quinoa among four bowls. Top each bowl with a generous portion of the roasted broccoli, cauliflower, and chickpeas. Drizzle liberally with the creamy cashew dressing.
Notes
- Allergy alert: This recipe contains tree nuts (cashews) and sesame (tahini). Substitute if needed.
- Storage: Store leftover dressing in an airtight container in the fridge for up to 5 days. It will thicken considerably when cold; simply let it come to room temperature or thin it with a splash of water before serving.
- Leftovers: Store leftover grains and the roasted veggie/chickpea mixture separately in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup grains + 1.5 cups veggie mix)
- Calories: 685
- Sugar: 9 g
- Sodium: 594 mg
- Fat: 25 g
- Saturated Fat: 4.5 g
- Carbohydrates: 77 g
- Fiber: 16 g
- Protein: 27 g
- Cholesterol: 0 mg
This is proof that a veggie-packed meal can be 100% comfort food. It’s a new staple in our house, and I hope you love it as much as we do!
