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Roasted Veggie Bowl with Lemon Cannellini Sauce Recipe

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4.3 from 44 reviews

This vibrant Roasted Veggie Bowl with Lemon Cannellini Sauce combines tender roasted seasonal vegetables and protein-rich beans served over quinoa or your favorite grain, topped with a creamy, tangy lemon cannellini sauce. Perfect for a wholesome, plant-based meal that's both flavorful and nutritious.

Ingredients

Vegetables and Beans

  • 1 large sweet potato (about 2 cups), cut into 1-inch cubes
  • 2 cups broccoli florets
  • 2 large carrots (about 2 cups), sliced
  • 2 cups Brussels sprouts, halved lengthwise
  • 1 red onion, sliced
  • 1 can (15 oz.) garbanzo beans (chickpeas), drained and rinsed
  • 1 tablespoon olive oil
  • Mineral salt & fresh cracked pepper or lemon pepper, to taste

Grain

  • 2 cups cooked quinoa or grain of choice (about 1/2 cup per person)

Lemon Cannellini Sauce

  • 2 cans (15 oz.) cannellini beans, drained and rinsed
  • 2 – 4 tablespoons nutritional yeast
  • 1 clove garlic, minced
  • 3/4 – 1 cup vegetable broth (start low and add as needed)
  • Juice of 1 good size lemon
  • Generous pinch of red pepper flakes (optional)
  • 1/2 – 1 teaspoon mineral salt, or to taste
  • 1 tablespoon fresh herbs (chopped basil, thyme, parsley, chives, sage, or tarragon)

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees F to prepare for roasting the vegetables.
  2. Prepare Vegetables for Roasting: Line a rimmed baking sheet with Silpat, parchment paper, or lightly grease with neutral oil. Place all the cut vegetables and chickpeas on the baking sheet.
  3. Toss with Olive Oil and Season: Drizzle the olive oil over the vegetables and chickpeas; toss to coat everything evenly. Sprinkle with mineral salt and fresh cracked pepper or lemon pepper according to your taste.
  4. Arrange and Roast: Spread the vegetables and chickpeas in a single layer on the baking sheet to ensure even roasting. Roast in the oven for 30 to 40 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
  5. Prepare Lemon Cannellini Sauce: In a food processor or blender, combine the drained cannellini beans, nutritional yeast, minced garlic, vegetable broth, lemon juice, red pepper flakes (if using), mineral salt, and fresh herbs. Blend until smooth, adding more broth incrementally to achieve your desired consistency.
  6. Warm the Sauce: Transfer the sauce to a small saucepan and heat it over low heat, uncovered, stirring occasionally until warmed through.
  7. Assemble the Bowl: Divide the cooked quinoa or grain of choice among four bowls. Top with the roasted veggies and chickpeas, then generously spoon the warm lemon cannellini sauce over the top.
  8. Serve and Store: Serve immediately. Leftovers can be refrigerated for 5 to 6 days. The sauce freezes well—thaw in the fridge overnight and reheat before serving.

Notes

  • You can use any grain of your choice instead of quinoa, such as rice or farro.
  • Adjust the amount of nutritional yeast in the sauce to your taste preference.
  • Use fresh herbs that you have on hand or prefer for a customized flavor.
  • The sauce can be thinned with additional vegetable broth or water if it becomes too thick.
  • Roasting times may vary slightly based on oven and vegetable size.
  • This recipe is vegan, gluten-free, and vegetarian-friendly.

Find it online: https://recipethrive.com/roasted-veggie-bowl-with-lemon-cannellini-sauce-recipe/