Roasted Beet, Chickpea, and Cauliflower Bowl

Who doesn’t love warm, roasted vegetables? Paired with protein-rich chickpeas and homemade lemon tahini dressing–so savory and satisfying! I could eat roasted vegetables any day of the week. (See my recipe here for the perfect roasted vegetables.) I topped this bowl with micro greens for added nutrients and a boiled egg for protein. I am all about eggs lately after learning about the benefits during the reproductive years for women. Hello fertility boosters! As always, a well-balanced bowl of protein, fat, fiber, and greens for a wholesome, filling easy meal.

I used pre-cooked beets I had in the pantry, canned chickpeas, and left over boiled eggs from the day before. I usually meal prep 6-10 boiled eggs on hand for quick protein source for lunches throughout the week.

Slice, chop, rinse, roast, done. Super simple! You can sub whatever vegetables you have on hand (brussel sprouts and broccili would be great in this bowl!)

Roasted Beet, Chickpea, and Cauliflower Buddha Bowl

A well-balanced nourishing vegan meal.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Buddha Bowls

Servings 1

Ingredients

  

Buddha Bowl Ingredients

• 2-3 cups mixed greens
• 1/2 cup cauliflower
• 1-2 pre-cooked beets
• 1/2 cup chickpeas canned or pre-cooked
• 2 tbsp olive oil

Lemon Tahini Dressing

• 1/4 cup tahini
• 3-4 tbsp fresh lemon juice
• 1 tbsp coconut aminos optional
• 1 tbsp honey or maple syrup
• 1/4-1/2 tsp garlic
• salt and pepper to taste
• 1-2 tbsp water

Instructions

 

• Combine all ingredients except water in a food processor. Mix for a few seconds until smooth. Add water 1 tbsp at a time until desired consistency.

Keyword beets, cauliflower, chickpeas, greens, tahini