Roasted Vegetable Healthy Lunch Bowls
A delightful and wholesome meal featuring a mix of roasted vegetables and chickpeas tossed with a creamy cashew sauce, perfect for lunch or dinner.
Ingredients
For the Base
- 1 piece carrot
- 1 piece zucchini
- 1 piece green bell pepper
- 1 can chickpeas, rinsed and drained
- 1 tsp olive oil (for chickpeas)
- 1 tsp olive oil (for vegetables)
- ½ tsp crushed pepper flakes (optional)
- 1 clove garlic, chopped (for vegetables)
- 1 clove garlic, minced (for chickpeas)
For the Sauce
- ⅓ cup cashews
- 1 tbsp lemon juice
- 1 clove garlic, minced (for sauce)
- a pinch salt
- ⅓ cup water (adjust for consistency)
To Serve
- 1 piece cucumber, chopped
- 1 cup cherry tomatoes
- 3 tbsp thinly chopped dill
- ½ piece red onion, thinly chopped
- 1 tbsp olive oil (for salad)
- to taste Olives, radishes, chopped for topping
Instructions
Preparation
- In a large bowl, combine the rinsed and drained chickpeas with olive oil, minced garlic, paprika, lemon juice, and crushed pepper flakes. Mix until the chickpeas are thoroughly coated.
- Transfer the coated chickpeas to a pan and stir them over medium heat for 3-4 minutes. Remove them from heat and set aside in a clean bowl.
- Slice the zucchini, carrot, and bell pepper into circles. In the same pan (wiped clean if necessary), add the vegetables with olive oil, garlic, and optional crushed pepper flakes. Cover and cook for 2-3 minutes, then uncover and stir for another 4-5 minutes until tender.
- Soak the cashews overnight or cover with boiling water for 5-10 minutes to soften. After soaking, drain the water and blend the cashews with minced garlic, lemon juice, salt, and 1/3 cup of water until smooth. Adjust the water as needed for your preferred consistency.
- Chop the cucumber, cherry tomatoes, dill, and red onion. Combine them in a bowl, drizzle with olive oil, and sprinkle with salt. Mix until well combined.
- Divide the chickpeas, roasted vegetables, and the salad into bowls. Top each bowl with chopped olives, radishes, and a sprinkle of dill. Drizzle the cashew sauce on top and enjoy!
Notes
For meal prep, wash and slice the vegetables in advance. The cashew sauce can also be blended and stored in the fridge for up to 3 days. Serve warm or chilled based on your preference.