Broccoli Cauliflower Chickpea Bowl
Ingredients
- 1/2 cup cashews
- 4 cups fresh broccoli florets
- 4 cups fresh cauliflower florets
- 1/2 teaspoon minced garlic
- salt & pepper to taste
- 1-15 oz can organic chickpeas, drained and rinsed
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1/2 teaspoon salt
Instructions
- Soak cashews until soft, approximately 3-4 hours
- Preheat oven to 400 degrees F
- Line 2 baking sheets with parchment paper
- Spread broccoli and cauliflower onto 1 baking sheet. Season with garlic, salt & pepper
- Spread chickpeas onto 2nd baking sheet. Season with salt & pepper
- Roast all until softened and cooked through, approximately 30 minutes
- Drain cashews and combine with lemon juice, tahini and 1/2 teaspoon salt in blender
- Blend until smooth
- Transfer broccoli, cauliflower, and chickpeas to serving bowl. Drizzle with cashew dressing