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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 210 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons lemon juice
• ½ teaspoon garlic powder
• salt and ground black pepper to taste
• 4 cups cauliflower florets
• 4 cups broccoli florets
• ½ cup cashews
• 1 tablespoon tahini
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed

Recipe Instructions

Step 1

Place cashews in a bowl and top with water; soak until softened, 3 to 4 hours.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray.

Step 3

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.

Step 4

Roast in the preheated oven until broccoli, cauliflower, and chickpeas are softened and cooked through, about 30 minutes.

Step 5

Drain cashews. Combine cashews, lemon juice, tahini, and 1/2 teaspoon salt in a blender or food processor; blend until dressing is smooth.

Step 6

Transfer broccoli, cauliflower, and chickpeas to serving bowl. Drizzle dressing over vegetables and chickpeas.