Roasted vegetable and chickpea bowl with cilantro cashew cream

If you're looking for a healthy but satisfying bowl for dinner, then you have to try this roasted vegetable and chickpea bowl by Erin at Naturally Ella. 

Here's what you need

Cashew sauce: 

• 1 cup cashews, soaked
• ¼ cup soy sauce
• 2 teaspoons sriracha
• 2 teaspoons ginger
• water, for thinning
• 1/4 cup cilantro,minced

Veggies:

• 2 cups sugar snap or snow peas
• 1-2 large carrots
• ½ red onion
• 1/2 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds
• 1 cup chickpeas, drained and rinsed if using canned

Bowl:

• Grains, for serving
• Sprouts, for serving

How do we make it?

1. Place the cashews in a bowl and cover them with water to let it soak for at least 2 hours before preparing the meal.
2. When the cashews are soaked, remove them and reserve the water. Place the cashews in a food processor or blender combined with soy sauce, sriracha and ginger. Mix it well and add water as you go in order to thin down the mixture. Keep blending until the cashews are smooth. Add in cilantro and pulse until it is incorporated and in small pieces. Taste and adjust the flavors as you desire.
3. Preheat your oven to 400˚. Cut the carrot and onion into bite sized pieces and toss them in a roasting pan with peas, olive oil, black pepper, and sesame seeds. Roast for 15 minutes then stir in the chickpeas. Roast for another 15-20 minutes until vegetables are tender and the peas are starting to blister.
4. In a bowl, toss together vegetables, grains, and sprouts. Spoon sauce over bowl and serve. Save extra sauce for later uses.

There you have it! Comment below if you tried the recipe, I want to hear how you enjoyed it! :D