ROASTED VEGGIE BOWL + LEMON CANNELLINI SAUCE
Roasted Vegetable Bowl with chickpeas and creamy lemon bean sauce is an easy-to-make meal that’s hearty and healthy! It’s full of protein and fiber and a well-balanced vegan recipe!
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: Seves 4 generously 1x
- Category: Entree
- Method: Roast, Puree
- Cuisine: Vegan
Ingredients
- 1 large sweet potato (about 2 cups), cut into 1-inch cubes
- 2 cups broccoli florets
- 2 large carrots (about 2 cups), sliced
- 2 cups Brussels sprouts, halved lengthwise
- 1 red 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
- 2 – 4 tablespoons nutritional yeast
- 1 clove garlic, minced
- 3/4 – 1 cup vegetable broth (start low and add as needed)
- 1 good size lemon, juice of
- generous pinch of red pepper flakes
- 1/2 – 1 teaspoon mineral salt, or 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 a rimmed baking sheet with Silpat, parchment paper, or grease lightly with neutral oil. Add vegetables to the roasting pan and toss to coat with olive oil. Arrange vegetables in a single layer (as much as possible) and sprinkle with salt and pepper to taste. Roast vegetables until tender and lightly browned, about 30 – 40 minutes, mixing once halfway through.
Sauce: Prepare your sauce by placing all the ingredients into your food processor/blender, and process until smooth. Add extra broth as needed to thin. Place sauce in a small saucepan and heat over low heat, uncovered, until warm, stirring occasionally. Makes about 3 cups.
Serve: Serve vegetables with a grain of choice and a nice helping of sauce over top.
Serves 4 generously.
Store: Leftovers can be stored in the refrigerator for 5 – 6 days. The sauce is freezer-friendly. Let thaw in the refrigerator overnight and reheat on the stovetop or microwave.
Notes
Herbs: You can use 1 – 2 teaspoons of dried herbs. Mix and match the herbs listed, equally up to 2 teaspoons. Also, try using a herb mix such as Italian seasoning, savory herb mix (salt-free), herbes de Provence, etc.
I love how easy this recipe is to swap ingredients. Here are a few options…
- Use red or gold potatoes in place of sweet potatoes.
- Switch it up with butternut squash, pumpkin, or any other winter squash you might like.
- You may like to add earthiness with cubed beets.
- Try cauliflower florets in place of broccoli.
Nutritional information is calculated to include 2 tablespoons nutritional yeast, 1 tablespoon olive oil, and 1/2 cup quinoa per serving. Without the quinoa, each serving contains 318 calories, 6.4g fat, and 15.5g protein.