A healthy and tasty vegan bowl with chickpeas, roasted vegetables, and a creamy cilantro cashew sauce on top.
Ingredients:
- 1 cup chickpeas, drained and rinsed
- 2 cups mixed vegetables e
- g
- , bell peppers, zucchini, carrots, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup cashews, soaked
- 1/4 cup fresh cilantro leaves
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 garlic clove
- Cooked quinoa or rice, for serving optional
- Fresh cilantro, for garnish
Instructions:
Preheat oven to 400F 200C
In a bowl, toss chickpeas and mixed vegetables with olive oil, salt, and pepper
Spread the mixture onto a baking sheet and roast for 20-25 minutes, or until vegetables are tender and chickpeas are crispy
In a blender, combine soaked cashews, cilantro leaves, water, lemon juice, and garlic clove
Blend until smooth and creamy
Adjust consistency with more water if needed
To serve, divide cooked quinoa or rice if using among bowls
Top with roasted vegetable and chickpea mixture
Drizzle with cilantro cashew cream and garnish with fresh cilantro leaves
Enjoy your delicious vegan bowl
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