Some evenings you just need a plant-based bowl that helps you feel good. This one has a combination of quinoa and chickpeas for protein, and the veggie goodness of roasted cauliflower and kale. This is our adapted version of the Buddha Bowl from OhSheGlows.com. Enjoy!
Ingredients
- Bowl Ingredients :
- 1 small head of cauliflower, cut into 1 inch florets
- 1 cup cooked chickpeas, drained, rinsed, and patted dry with paper towel
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
- 1 cup cooked quinoa (or your favorite cooked grain)
- Toppings: raw kale, shredded carrots or beets, diced avocado, hemp hearts
- Dressing Ingredients :
- ½ cup cashews, soaked
- 2 Tbsp fresh lemon juice
- 1 Tbsp tahini
- 1 large garlic clove
- ¼ tsp grain sea salt
- ¼ cup nutritional yeast
- 6 Tbsp water, or as needed to thin out
Preparation
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Soak cashews in a bowl of water overnight (or for 8 hours). For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes.
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Preheat oven to 400°F and line a large baking sheet with parchment paper.
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In a small bowl, whisk together olive oil, lemon juice, salt and black pepper.
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Coat the cauliflower and chickpeas with the olive oil mixture and spread onto the parchment-lined baking sheet.
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Roast the cauliflower and chickpeas for 15 minutes at 400°F. After 15 minutes, give the pan a gentle shake. Roast for another 10-15 minutes or until the cauliflower is cooked through and the chickpeas are golden in color.
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Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth.
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Add half a cup of cooked quinoa to a large bowl, top with half of the roasted veggie mixture, desired veggies, and drizzled dressing on top.
