Roasted Cauliflower Chickpea Buddha Bowl

Some evenings you just need a plant-based bowl that helps you feel good. This one has a combination of quinoa and chickpeas for protein, and the veggie goodness of roasted cauliflower and kale. This is our adapted version of the Buddha Bowl from OhSheGlows.com. Enjoy!

Ingredients

Bowl Ingredients :
1 small head of cauliflower, cut into 1 inch florets
1 cup cooked chickpeas, drained, rinsed, and patted dry with paper towel
1 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
½ tsp salt
½ tsp black pepper
1 cup cooked quinoa (or your favorite cooked grain)
Toppings: raw kale, shredded carrots or beets, diced avocado, hemp hearts
Dressing Ingredients :
½ cup cashews, soaked
2 Tbsp fresh lemon juice
1 Tbsp tahini
1 large garlic clove
¼ tsp grain sea salt
¼ cup nutritional yeast
6 Tbsp water, or as needed to thin out

Preparation

Soak cashews in a bowl of water overnight (or for 8 hours). For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes.
Preheat oven to 400°F and line a large baking sheet with parchment paper.
In a small bowl, whisk together olive oil, lemon juice, salt and black pepper.
Coat the cauliflower and chickpeas with the olive oil mixture and spread onto the parchment-lined baking sheet.
Roast the cauliflower and chickpeas for 15 minutes at 400°F. After 15 minutes, give the pan a gentle shake. Roast for another 10-15 minutes or until the cauliflower is cooked through and the chickpeas are golden in color.
Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth.
Add half a cup of cooked quinoa to a large bowl, top with half of the roasted veggie mixture, desired veggies, and drizzled dressing on top.