When I first started on my plant-based journey, this is one of the very first vegan meals I used to make on a regular basis. But once I started my blogging obsession I was off trying everything else I could. It’s nice to come back to this recipe once again. It is as good as I remember and I see why it was a regular meal for me. I have only slightly changed the recipe from the original by adding chickpeas for an extra boost of protein and texture. You can find the original recipe on One Green Planet by its author, Robin Robertson.
I love the the versatility and ease of this recipe! The vegetables can be pretty much anything you like. You don’t need to use all of the ones listed in the recipe, 3 or 4 would be just fine. Use red or gold potatoes in place the sweet potato. Switch it up and use butternut squash, pumpkin or any other winter squash you might like. You may like to add earthiness by using cubed beets. Try cauliflower florets in place of broccoli. Really anything goes here. As for the sauce, it’s quite savory and delicious! All the flavors here come together and you’ll be in comfort food heaven! This recipe is easy to pull together and makes for a great hearty meal in these cooler months. It’s full of protein and fiber, is low in fat and has plenty of essential nutrients needed to maintain a healthy plant based diet!
(recipe updated 6/2/2016)
Clean, vibrant, healthy and satisfying! A meal to enjoy often!
ROASTED VEGETABLE & CHICKPEA BOWL + LEMON CANNELLINI SAUCE
Ingredients (serves 4-6)
- 1 large sweet potato, cut into 1 inch cubes
- 2 cups broccoli florets
- 2 large carrots, sliced
- 2 cups brussels sprouts, quartered lengthwise
- 1 onion, sliced (use your favorite onion or what you have on hand)
- 1 can (15 oz.) garbanzo beans (chickpeas), drained and rinsed
- 1 tablespoon olive oil
- mineral salt & fresh cracked pepper or lemon-pepper, to taste
- 2 cups cooked quinoa or grain of choice (about 1/2 cup per person)
- 2 cans (15 oz.) cannellini beans, drained and rinsed
- 3 – 4 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 3/4 – 1 cup vegetable broth (start low and add as needed)
- juice of 1 good size lemon
- generous pinch of red pepper flakes
- mineral salt, to taste
- 1 tablespoon fresh chopped basil, thyme, parsley, chives, sage or tarragon (choose your favorite or what use what you have on hand)
Preheat oven to 425 degrees F.
Roast: Line roasting pan/baking dish with silpat, parchment paper or grease lightly with neutral oil. Add vegetables to roasting pan and toss to coat with olive oil. Arrange vegetables in a single layer (as much as possible), sprinkle with salt and pepper to taste. Roast vegetables until tender and lightly browned, about 45 minutes, mixing once halfway through.
Grain: Start your grain of choice while vegetables are cooking. Quinoa will take about 30 minutes.
Sauce: Prepare your sauce by placing all the ingredients into your food processor/blender, except for the herbs, and process until smooth. Add extra broth as needed to thin. Add in herbs and pulse once or twice. Place sauce in a small saucepan and heat over low heat, uncovered, until warm, stirring occasionally.
Serve: Serve vegetables with grain of choice and a nice helping of sauce over top. Serve warm.
Serves 4 generously.
Store leftovers in refrigerator for up to a week. Leftovers are just as delicious!