a white bowl filled with broccoli, cauliflower and chickpeas

ohsheglows.com

Roasted Buddha Bowl – Oh She Glows

12 ratings

· 45min · Vegan

If you think you’re not a fan of cauliflower or broccoli, this might just be the recipe that changes your mind. Roasted to perfection and served with an addictive (seriously, addictive) cashew-based garlic lemon tahini sauce, these veggies get downright dreamy. The addition of roasted chickpeas boosts the dish to a full-blown meal, and lends it a delightful crunch, too. I love serving it on a bed of warm quinoa. Pro tip: The dressing recipe makes only half a cup (125 mL), so if you’re…

Angela Liddon

Ingredients

Produce

• 1 (14-ounce/398 ml) can chickpeas

• 1 large head Broccoli

• 1 large head Cauliflower

• 1 Garlic clove, large

Condiments

• 2 tbsp Lemon juice, fresh

• 1 tbsp Tahini

Pasta & Grains

• 1 Grains, Cooked

Baking & Spices

• 1 Black pepper, Freshly ground

• 1/4 cup Nutritional yeast

• 1 Sea salt, Fine

• 1/4 tsp Sea salt, fine

Oils & Vinegars

• 1 1/3 tbsp Olive oil

Nuts & Seeds

• 1/2 cup Cashews, raw

Liquids

• 6 tbsp Water

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