Spiced Vegetable and Chickpea Grain Bowl with Cashew Sauce
Ingredients
For the Roasted Vegetables:
- 1/2 head cabbage, cut into wedges
- 2 large potatoes, diced
- 3 large carrots, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Brown Rice:
- 1 cup brown rice
- 2 cups water
- Pinch of salt
For the Harissa and Cilantro Cashew Yogurt Sauce:
- 1/2 cup raw cashews, soaked in water for at least 2 hours
- 1/2 cup water
- 1/4 cup plain unsweetened vegan yogurt (coconut or almond yogurt works well)
- 1 tablespoon harissa paste
- 1/4 cup fresh cilantro leaves, chopped
- Juice of 1 lemon
- Salt, to taste
