Broccoli Cauliflower Chickpea Bowl with Pignoli Dressing

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Broccoli Cauliflower Chickpea Bowl with Pignoli Dressing

Are you feeling it? Hmm, I know you do. Today’s calling for a fine bowl of flavorful, roasted veggies with Pignoli. It’s a universal greeting that is hard to ignore. We need to balance out the kitchen vibe and make way to this healthy meal. This yummy bowl has a complete powerhouse ingredients – broccoli, cauliflower, and chickpeas with gorgeous pignoli dressing.

Preparation Times:

Broccoli Cauliflower Chickpea Bowl with Pignoli Dressing

Equipment:

Oven
Baking Sheet
Bowl
Blender/Food Processor

Ingredients:

4 cups broccoli
4 cups cauliflower
115 oz can chickpeas
1/2 tsp garlic powder
Salt and pepper

Dressing

1 tbsp tahini
2 tbsp fresh lemon juice
1/2 tsp salt
1/2 cup cashews

Instructions:

Prepare 2 baking sheets with parchment paper or cooking spray.
Preheat oven to 400 degrees F.
Add broccoli and cauliflower to one baking sheet and sprinkle with garlic powder, salt and pepper.
Rinse chickpeas and pat dry using a washcloth or paper towels. Place chickpeas on the second baking pan and sprinkle with garlic powder, salt and pepper.
Roast broccoli, cauliflower and chickpeas about 30 minutes until they are soft and cooked through.
For the dressing, cashews should be pre-prepared and soaked in a bowl of water for 3-4 hours or until softened.
Combine the dressing ingredients in a blender or food processor and pulse until thoroughly combined.
Put roasted cauliflower, broccoli, and chickpeas in a large bowl.
Top with dressing and serve!