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Roasted Veggie & Chickpea Bowl + Lemon Cannellini Sauce

Simple and delicious, this Roasted Veggie & Chickpea Bowl served with a healthy grain of choice and topped with a creamy cannellini sauce is an easy vegan meal the whole family will love!

side angle view of roasted veggies and chickpeas with gravy.

This Roasted Vegetable and Chickpea Bowl is one of the very first vegan meals I used to make on a regular basis when I started my vegan journey. It’s nice to come back to this recipe once again, and is just as good as I remember. I see why it was a regular meal for me. It’s adapted from this recipe on One Green Planet by its author, Robin Robertson

I have only slightly changed the recipe from the original by adding chickpeas for an extra boost of protein and texture. What I really love about this recipe is the versatility and ease!

roasted vegetable & chickpea bowl with lemony cannellini sauce

Roasted Vegetable & Chickpea Bowl

The vegetables can be pretty much anything you like. You don’t need to use all of the ones listed in the recipe, 3 or 4 would be just fine.

  • Use red or gold potatoes in place the sweet potato.
  • Switch it up and use butternut squash, pumpkin or any other winter squash you might like.
  • You may like to add earthiness by using cubed beets.
  • Try cauliflower florets in place of broccoli.

Really anything goes here. As for the sauce, it’s quite savory and delicious! All the flavors here come together, and you’ll be in comfort food heaven!

This recipe is easy to pull together and makes for a great hearty meal in these cooler months. It’s full of protein and fiber, is low in fat, and has plenty of essential nutrients needed to maintain a healthy plant-based diet!

roasted vegetable & chickpea bowl with lemony cannellini sauce

How To Make Roasted Vegetable & Chickpea Bowl

Roast: Line roasting pan/baking dish with silpat, parchment paper or grease lightly with neutral oil. Add vegetables to roasting pan and toss to coat with olive oil. Arrange vegetables in a single layer (as much as possible), sprinkle with salt and pepper to taste. Roast vegetables until tender and lightly browned, about 45 minutes, mixing once halfway through.

Grain: Start your grain of choice while vegetables are cooking. Quinoa will take about 30 minutes.

Sauce: Prepare your sauce by placing all the ingredients into your food processor/blender, except for the herbs, and process until smooth. Add extra broth as needed to thin. Add in herbs and pulse once or twice. Place sauce in a small saucepan and heat over low heat, uncovered, until warm, stirring occasionally.

Roasted vegetable and chickpea bowl is a clean, vibrant, healthy, and satisfying meal to enjoy often!

For More Healthy Bowl recipes!

roasted vegetable & chickpea bowl with lemony cannellini sauce

If you try this veggie bowl recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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ROASTED VEGETABLE & CHICKPEA BOWL + LEMON CANNELLINI SAUCE

Roasted vegetables and a creamy lemony bean sauce make for a hearty, healthy lunch or dinner!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: Seves 4 generously 1x
  • Category: Entree
  • Cuisine: Vegan

Ingredients

Scale
  • 1 large sweet potato, cut into 1-inch cubes
  • 2 cups broccoli florets
  • 2 large carrots, sliced
  • 2 cups brussels sprouts, quartered lengthwise
  • 1 onion, sliced (use your favorite onion or what you have on hand)
  • 1 can (15 oz.) garbanzo beans (chickpeas), drained and rinsed
  • 1 tablespoon olive oil
  • mineral salt & fresh cracked pepper or lemon-pepper, to taste
  • 2 cups cooked quinoa or grain of choice (about 1/2 cup per person)

Lemon-Cannellini Sauce

  • 2 cans (15 oz.) cannellini beans, drained and rinsed
  • 34 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 3/41 cup vegetable broth (start low and add as needed)
  • 1 good size lemon, juice of
  • generous pinch of red pepper flakes
  • mineral salt, to taste
  • 1 tablespoon fresh herbs – chopped basil, thyme, parsley, chives, sage or tarragon (choose your favorite or what use what you have on hand)

Instructions

Preheat oven to 425 degrees F.

Roast: Line roasting pan/baking dish with silpat, parchment paper or grease lightly with neutral oil. Add vegetables to roasting pan and toss to coat with olive oil. Arrange vegetables in a single layer (as much as possible), sprinkle with salt and pepper to taste. Roast vegetables until tender and lightly browned, about 45 minutes, mixing once halfway through.

Grain: Start your grain of choice while vegetables are cooking. Quinoa will take about 30 minutes.

Sauce: Prepare your sauce by placing all the ingredients into your food processor/blender, except for the herbs, and process until smooth. Add extra broth as needed to thin. Add in herbs and pulse once or twice. Place sauce in a small saucepan and heat over low heat, uncovered, until warm, stirring occasionally.

Serve: Serve vegetables with grain of choice and a nice helping of sauce over top. Serve warm.

Serves 4 generously.

Store leftovers in refrigerator for up to a week. Leftovers are just as delicious!

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7 Comments

  1. This was really good! Nothing earthshattering but I’ve been off the healthy-food train for awhile so inspiration on good veggie combinations was exactly what I needed. I forgot how amazing roasted brussel sprouts are. I think the only thing missing is something crunchy like pumpkin seeds or blitzed almonds on top or something!

  2. Veggies Don't Bite says:

    This sauce sounds awesome! We have roasted veggies and a grain weekly and I am always looking for a new sauce! I'll have to try this!

  3. Renard Moreau says:

    [ Smiles ] That is one impressive vegan recipe!

  4. coconutandberries says:

    What a tasty meal! I make a white bean sauce which I usually serve over pasta with greens and herby mushrooms but love this idea :)

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