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ROASTED VEGETABLE & CHICKPEA BOWL + LEMON CANNELLINI SAUCE

ROASTED VEGETABLES & CHICKPEAS + LEMON CANNELINI SAUCE

4 from 1 reviews

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

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)
  • juice of 1 good size lemon
  • generous pinch of red pepper flakes
  • mineral salt, to taste
  • 1 tablespoon fresh 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!