I wish I could take credit for this recipe but I can’t. I got it from http://ohsheglows.com/2013/03/05/roasted-buddha-bowl/ and only changed it a tiny bit. It is absolutely delicious and could be a stand alone meal, though we used it as a side dish. I will definitely be making this again.
(The blog I got the recipe from, Oh She Glows, is all vegan recipes and although we are not vegan, I really enjoy many of the recipes she posts. )
Roasted Veggies with Tahini Sauce
1 head broccoli, cut into bite-sized florets
1 head cauliflower, cut into bite-sized florets
1 can chickpeas, drained, rinsed, patted dry
1 Tbsp. grapeseed oil, divided
1/2 c. raw cashews, soaked*
2 Tbsp. lemon juice
1 Tbsp. tahini
1 large garlic clove
2-3 Tbsp. water, to thin sauce as needed
*To soak the cashews, you can do it overnight in a bowl covered with water or do what I did which is the quick method. Boil some water and pour over the cashews and soak for 45 minutes.
In a food processor, toss cashews, lemon juice, tahini, garlic, and salt. Puree until smooth. Add water to thin the sauce until similar to a salad dressing texture.
Line two baking sheets with parchment paper. On one, place the cauliflower and broccoli. Drizzle with oil and toss to coat. Sprinkle with slat/pepper.
On other baking sheet, place chickpeas, drizzle with oil and salt and pepper and toss to coat.
Bake veggies and chickpeas at 400 degrees for 15 minutes. Remove from oven to stir and return to oven another 10-15 minutes or until tender and just starting to brown.
Mix chickpeas and veggies in a bowl. Serve and drizzle with tahini sauce to serve. Yum!!!