Crispy Baked Parmesan Zucchini Fries

Why You’ll Love This Recipe

These Roasted Vegetable Healthy Lunch Bowls are a vibrant, nutritious meal that packs a punch in flavor. They're not only vegan and gluten-free but also versatile, allowing you to choose the veggies and spices you love most. The combination of roasted vegetables, spiced chickpeas, and fresh salad with a creamy cashew sauce is both satisfying and nourishing. Whether you're meal prepping or looking for a quick lunch, this bowl will fill you up and keep you energized throughout the day.

Ingredients

• Vegetables for roasting or grilling (zucchini, bell pepper, carrots, cauliflower, eggplant, broccoli, Brussels sprouts, etc.)
• Fresh vegetables for the salad (tomato, cucumber, dill, and onion)
• 1 can of chickpeas, drained and rinsed
• Olive oil
• Garlic
• Lemon juice
• Paprika
• Crushed pepper flakes
• Cashews
• Olives (Kalamata or your preferred type)
• Salt and pepper

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chickpeas: Rinse and drain the chickpeas. In a bowl, coat them with olive oil, garlic, lemon juice, paprika, and crushed pepper flakes. Heat them in a pan for 3-4 minutes, stirring occasionally.
2. Roast or Sear Vegetables: Slice vegetables like zucchini, bell pepper, and carrots. Season with olive oil, salt, and garlic. Roast, grill, or sear in a pan until cooked through.
3. Make the Cashew Sauce: Soak cashews in hot water if not pre-soaked. Blend with garlic, lemon juice, water, and salt until smooth.
4. Prepare the Salad: Chop tomatoes, cucumber, onion, and dill. Season with salt, olive oil, and mix well.
5. Assemble the Bowls: In bowls, arrange roasted vegetables, chickpeas, salad, olives, and top with cashew sauce.

Servings and Timing

• Servings: 2-3
• Prep time: 15 minutes
• Cook time: 20-30 minutes
• Total time: 45 minutes

Variations

• Add Protein: Include grilled chicken or tofu for additional protein.
• Different Veggies: Feel free to switch up the vegetables based on what’s in season or what you have in your fridge.
• Add Seeds or Nuts: Top the bowls with sunflower seeds, pumpkin seeds, or more cashews for crunch.

Storage/Reheating

• Storage: Store components separately in airtight containers in the fridge for up to 3 days.
• Reheating: Reheat vegetables and chickpeas in the oven at 350°F (175°C) for 10 minutes to keep them crispy. The salad should be kept fresh and added just before serving.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas are perfect for this recipe. Just be sure to rinse and drain them before using.

What can I use instead of cashews for the sauce?

If you're allergic to cashews, you can substitute with almonds or sunflower seeds to make a similar creamy sauce.

Can I make this recipe in advance?

Yes! You can prep the roasted vegetables, chickpeas, and cashew sauce in advance. Just store them separately and assemble when ready to eat.

Are there other vegetables I can use?

Absolutely! You can swap out any vegetables in this recipe depending on your preferences or what you have on hand, such as sweet potatoes, beets, or mushrooms.

How do I make the cashew sauce creamy?

Soaking the cashews helps them blend smoothly. If the sauce is too thick, add a little more water until you reach your desired consistency.

How can I make this recipe spicy?

Add more crushed pepper flakes to the chickpeas or drizzle some hot sauce on top when assembling the bowl.

Can I use a different type of sauce?

Yes, you can use tahini sauce, hummus, or a store-bought dressing if you prefer.

Is this recipe suitable for meal prep?

Yes, this recipe is great for meal prep. Just keep the salad and sauce separate to prevent them from getting soggy.

Can I add other toppings to these bowls?

Feel free to add any toppings like avocado, feta cheese (for non-vegan versions), or a sprinkle of sesame seeds.

How do I keep the vegetables from drying out during roasting?

Make sure to coat the vegetables with enough olive oil and season them well. Roasting at a high temperature helps them cook quickly while keeping their moisture.

Conclusion

These Roasted Vegetable Healthy Lunch Bowls are a perfect balance of flavors and textures, offering a satisfying meal that's both nutritious and delicious. Whether you're following a vegan diet or just looking for a wholesome lunch, this recipe is versatile enough to suit everyone’s taste. It’s easy to prepare, great for meal prepping, and perfect for making your lunch routine a little more exciting.