How to Make Broccoli Cauliflower Chickpea Bowl - A Step-by-Step Guide

Are you looking for a healthy and satisfying meal that’s easy to prepare and packed with nutrients? Look no further than this delicious Broccoli Cauliflower Chickpea Bowl recipe. Filled with a variety of vibrant vegetables and protein-packed chickpeas, this dish is perfect for a quick weeknight dinner or a satisfying lunch. Best of all, it’s completely customizable, so you can adjust the ingredients to suit your personal taste preferences.

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Ingredients

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

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 5
  • Yield: 5 servings

  • Place cashews in a bowl and top with water; soak until softened, 3 to 4 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray.
  • 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.
  • Roast in the preheated oven until broccoli, cauliflower, and chickpeas are softened and cooked through, about 30 minutes.
  • Drain cashews. Combine cashews, lemon juice, tahini, and 1/2 teaspoon salt in a blender or food processor; blend until dressing is smooth.
  • Transfer broccoli, cauliflower, and chickpeas to serving bowl. Drizzle dressing over vegetables and chickpeas.
  • Nutrition

    210 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Sodium: 570mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 7g
    • Total Sugars: 4g
    • Protein: 9g
    • Vitamin C: 105mg
    • Calcium: 88mg
    • Iron: 3mg
    • Potassium: 662mg