Roasted Vegetable & Chickpea Harvest Bowl

roasted vegetable & chickpea harvest bowl

It’s officially fall here in Austin, Texas. The leaves are changing color, coats are back in season, and it’s a brisk 40 degrees most nights.

So I thought it would be a perfect time to create this Wholesome Harvest Bowl in the spirit of the holiday season.

What I enjoy most about the holidays are the flavors that come along with it. Thyme, rosemary, cinnamon, nutmeg to name a few.

They’re exactly what inspired the flavors you’ll taste in this delicious buddha bowl.

Prep It

To get started, preheat your oven to 400 degrees. Then, begin preparing the Creamy Cashew Cheese Sauce by quick soaking the cashews in hot water for 15 minutes.

Next, dice your sweet potatoes into small cubes and head of broccoli into florets.

then add the sweet potatoes into a large mixing bowl and coat with 2 teaspoons of olive oil. Add seasoning mixture and stir.

Repeat the same steps with the broccoli; set aside.

Finally, dump the sweet potatoes on the baking pan, leaving room for the broccoli later.

Cook It

Place the sweet potatoes in the oven and set a timer for five minutes. During this time, drain and rinse your chickpeas and set aside.

When the timer goes off, take the pan out of the oven and place the broccoli on the open end of the baking pan. Place back into the oven and bake for 20 minutes more.

While your veggies bake, finish the Creamy Cashew Cheese Sauce by draining the soaked cashews in a colander.

Then, dump the cashews into a food processor or high speed blender and add the rest of the cashew cheese sauce ingredients. Blend/pulse until smooth.

Finally, heat your chickpeas in a skillet on the stove top or in the microwave. Sprinkle with salt and pepper.

Eat It

Assemble your bowl by adding in 1/2 cup of sweet potatoes, broccoli, chickpeas, and a handful of arugula. Finish it off a dollop of cashew cheese sauce in the center and sprinkle with freshly minced thyme, pumpkin, and pomegranate seeds.

Enjoy this bowl both during the holiday season and throughout the year whenever you crave hearty and healthy. If you love it, consider making it part of your weekly dinner rotation too.

One last thing before you get cooking! If sweet potatoes are life, you might also enjoy my:

roasted vegetable & chickpea harvest bowl

Prep Time

Total Time

20 minutes

35 minutes

Prep Time:

20 minutes

Total Time:

35 minutes

Servings:

2 Cuisine:

vegan

entree

Diet:

gluten free, oil free option

Author:

plant based scotty

ingredients :

Sweet Potatoes:

2 medium sweet potatoes, peeled and diced

2 tsp olive oil (omit if oil free)

2 tsp thyme, dried

1 tsp sea salt

1/2 tsp garlic powder

1/2 tsp black pepper

Broccoli :

1 large head of broccoli, chopped

1 tsp olive oil (omit if oil free)

1/2 tsp sea salt

1/4 tsp black pepper

Chickpeas :

1 16oz can chickpeas, rinsed and drained

sea salt and pepper to taste

Sauce :

Creamy Cashew Cheese Sauce

serve with :

handful of arugula

fresh thyme (optional)

pumpkin seeds (optional)

pomegranate seeds (optional)

notes :

The pomegranate seeds really enhance the flavor of this bowl. If you add any optional ingredients, this is the one.

Cooking for four? Just double the ingredients, except for the sauce. You will also need to use two baking pans.

directions :

Preheat oven to 400 degrees. Start preparing the cashew cheese sauce by boiling two cups of water. Then, allow water to settle and pour into a bowl with cashews to sit for a minimum of 15 minutes.

Add diced sweet potatoes in a large bowl with olive oil and seasonings. Mix well and place on a baking sheet lined with parchment paper, leaving some space for the broccoli; set aside.

Rinse and dry the same mixing bowl, then add in the broccoli florets along with olive oil, salt, and pepper. Mix to combine and set aside.

Now, place the sweet potatoes in the oven and set a timer for five minutes. Once the timer goes off, add the broccoli onto the same baking sheet and bake in the oven for 20 minutes more.

Finish the cashew cheese sauce by draining the soaked cashews in a colander and adding them into a food processor or high speed blender with the rest of the sauce ingredients. Blend/pulse until smooth and creamy.

As the veggies continue to bake, heat a skillet over medium heat. Once hot, add the chickpeas into the skillet along with salt and pepper and heat for 3-4 minutes.

Assemble your bowl by adding in 1/2 cup chickpeas, sweet potatoes, broccoli, and a small handful of arugula. Top with a dollop of cashew cheese, freshly minced thyme, pumpkin and pomegranate seeds. Enjoy!