Name: ROASTED VEGETABLE & CHICKPEA BOWL + LEMON CANNELLINI SAUCE
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 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); 2 cans (15 oz.) cannellini beans, drained and rinsed; 3 – 4 tablespoons nutritional yeast; 1 teaspoon garlic powder; 3/4 – 1 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)

ROASTED VEGETABLE & CHICKPEA BOWL + LEMON CANNELLINI SAUCE

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4.5 from 2 reviews

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
3 – 4 tablespoons nutritional yeast
1 teaspoon garlic powder
3/4 – 1 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)

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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!

Find it online: https://simple-veganista.com/roasted-vegetables-chickpeas-with-lemon/