Convenient meals sometimes aren’t the most nutritious and with busy schedules, it can be hard to take the time to cook healthy dinners. We found a solution in this sheet-pan recipe: a combination of a convenient recipe and nutrient-dense ingredients. This plant-based dish features roasted cruciferous veggies with savory roasted chickpeas, topped with a luscious cashew sauce (the cashews makes it creamy without any cream) for a delicious and simple weeknight dinner.
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4
Ingredients:
For The Sheet Pan Mix:
15-ounce (425 g) can chickpeas, drained with 1/2 cup (120 ml) liquid reserved
1 tablespoon (5 g) nutritional yeast
1 teaspoon ground mustard powder
1 teaspoon salt, divided
½ teaspoon onion powder
½ teaspoon black pepper, divided
4 cups (441 g) bite-sized cauliflower florets
3 cups (345 g) bite-sized broccoli florets and chopped/peeled stems
2 cups (253 g) chopped red cabbage
1 medium red onion, chopped
1 tablespoon (15 ml) canola or avocado oil
5 sprigs fresh thyme, 2-inches long
4 sprigs fresh rosemary, 3-inches long
4 cups cooked quinoa, (optional)
For The Cashew Sauce:
1 cup (134 g) raw cashews
½ cup (120 ml) aquafaba (the liquid reserved from the can of chickpeas)
¼ cup (60 ml) water
2 tablespoons (30 ml) lemon juice
2 teaspoons apple cider vinegar
½ teaspoon vegetable bouillon
½ teaspoon onion powder
½ teaspoon salt, or to taste
Directions:
For The Sheet Pan Mix:
- Preheat oven to 400F, and have ready a large baking sheet, or two smaller baking sheets if necessary. In a large mixing bowl, place chickpeas, nutritional yeast, mustard powder, 1/4 teaspoon salt, onion powder and 1/4 teaspoon black pepper. Toss mixture until evenly coated, then spread into a single layer toward one side of the sheet.
- Rinse out bowl, then place cauliflower, broccoli, red cabbage and red onion in it. Drizzle with oil, then add remaining salt and pepper, and toss until coated. Spread veggie mixture out on the remainder of the baking sheet and tuck the herb sprigs into it.
- Roast everything for 25 minutes, then take sheet out and stir the chickpeas around, and flip the veggies over; making sure not to combine the two. Place back in the oven and roast for 15 more minutes, or until the veggies begin to brown around the edges. They will still have a little crunch, so if you like them well done, roast for 20 to 25 minutes after flipping mixture.
- Divide sheet-pan contents between 4 dinner plates, serving with a side of quinoa if wanted, drizzle with sauce and enjoy! If making this for meal prep, store in 4 containers in the refrigerator for up to 6 days, with sauce separate.
For The Cashew Sauce:
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For the sauce, in a blender, place all ingredients for the cashew sauce and puree for 45 seconds. Let mixture sit for 5 minutes, to allow the cashews to soften, then blend for another 60 seconds, or until as smooth as you can get the mixture. Transfer to a serving dish or jar and refrigerate.
