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
Scale
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