These Spring Veggie Bowls are a tasty, simple meal packed with plant protein from roasted veggies, chickpeas, whole grains, and a tasty cilantro lime crema.
This shiz is bananas. B-A-N-A-N-A-S!
I'm having a moment with these here bowls. Like my Roasted Veggie Bowl! I've learned from much experience that the following combination is a dreamboat every single time: whatever grain I have on hand (this time it was Bob's spelt berries---so chewy and fab), a pan of roasty toasty veg + chickpeas all slathered in a creamy herby sauce with some peppery arugula.
All layered and fancy-like. With a gold fork on the side.
You should also totally make Sarah's Roasted Mushroom Vegetable Bowls too because her shrooms are the best thing I've ever laid mouth on.
Speaking of garbanzos, CAN WE NOT WITH THE ARTICLES ABOUT LEGUMES BEING BAD FOR YOU. Imagine me jumping as high as I possibly could and then add three feet to that.
That's the "here" I've had it up to with the media and their delusional diatribes on the next best fatal food. Believe me when I say there's a new one every twelve seconds.
I feel like I haven't written a recipe in a while. It felt kind of foreign photographing this today. Is that weird? Do you guys feel the same? AM I ON MY WAY OUT?!
I'm trying to roll with it when I feel distant from the webosphere so that when I put out content it gives you all the feels and doesn't scare you away.
Except that one time I bottled up all my sass and let it loose in that silly unicorn post which was just my most views in one day EVERRRRR. No big deal.
K I'm back. So I'm usually all about cashews when it comes to creamy sauces but given the fact that a) they're kinda pricey and b) I was all out, I resorted to the humble sunflower seed. Go for the raw ones in the bulk section if you can.
I've also whipped up many a crema using pepitas (shelled pumpkin seeds) so rest assured that it'll taste good with all of the above.
This sauce is a dream so be sure to blend it completely so it lives up to its full potential. If it tastes grainy, keep blending. The longer you can soak the seeds beforehand, the better.
I've been adding Tobasco chipotle sauce (like the kind you steal from Chipotle) and liquid smoke to all the things lately. I think it's my body's way of coping with not having a grill. Or a patio to house said grill.
I like to keep the cilantro lime crema in a little jar with the roasted veggies and grains on the side for easy packable lunches. True life: I ate this in the car last week in the parking lot out of sheer hanger and it was kind of [unsafe] and thrilling and amazeballs.
Bam boom zoom legume.
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Spring Veggie Bowls with Cilantro Lime Crema
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Meal
- Method: Stovetop
Description
These Spring Veggie Bowls are a complete meal in a bowl packed with roasted vegetables, whole grains, and a creamy and addictive cilantro lime crema. Vegan and gluten-free!
Ingredients
For the bowls:
- 1 bunch asparagus, woody ends removed and chopped in half
- 1 red bell pepper, sliced
- 1 large sweet potato, chopped (about 4 cups)
- 1 15oz can chickpeas, drained and rinsed
- 1 tbsp extra virgin olive oil
- pinch of salt, pepper, and garlic powder
- 1 cup grain of choice (I used spelt berries, can sub quinoa, rice, farro, etc.)
- arugula, for serving
For the cilantro lime crema (or use my creamy cilantro lime dressing):
- ½ cup raw sunflower seeds (can sub cashew or pepitas)
- ½ cup cilantro, packed
- ¼ cup green onions, chopped
- ¼ cup lime juice
- ¼ cup water
- 1 clove garlic, minced
- ½ tsp salt
Instructions
- Place sunflower seeds in a bowl and cover with hot water. Set aside.
- Preheat oven to 400F. Line a baking sheet with a Silipat or parchment paper. Place asparagus, pepper, sweet potato, and chickpeas on baking sheet. Season with olive oil and a good pinch of salt, pepper, and garlic powder, tossing to combine. Roast for 30-35 minutes, stirring halfway through.
- Meanwhile, cook your grains. Use frozen brown rice for a quick option!
- Make the crema by placing all ingredients in a blender (I used my Nutribullet) and blending until completely smooth and creamy.
- Assemble bowls by placing grains at the bottom topped with fresh arugula and veggie mixture plus plenty of cilantro lime crema. Garnish with green onions.
Dani says
Had this for lunch the past two days and it's one of the easiest meal preps I've had in a while! (and yummiest). Packed the rice and veggies in one bowl to heat up separately, the arugula in a little baggie, and the sauce in a jar and I was ready with a packed and healthy lunch. Thank you!!
Alexis says
Yay I’m so glad!!!
Kim says
This was amazing! This is going to definitely be dish I make often. I will also be making the sauce to serve with Veggie Fajitas and rice and bean wet burritos.
Rachel @ Health My Lifestyle says
Oh my gosh YAS preach it girl!! Why is the media always hating on legumes?! They are SO good to eat and SO good for us! Paleo is the worst--why would you want to eat the way homo sapiens did during a time where their life expectancy was 33? The didn't have heart disease because they didn't live long enough to get it (although, the fruits and veggies may have offset of the negative affects of the meat)! But, I'm all for diets that recommend removing refined sugar and dairy, so they have that going for them. But stop hating on the legumes! Sorry, my "had it up to here" is pretty high as well when it comes to silly diet fads.
P.S. this recipe is on my grocery list this week! Can't wait to try it! 🙂