Rainbow Veggie Bowl

For the Veggies:

• 10 mini peppers
• 2 cups purple cabbage
• 1 can chickpeas
• 2 cups broccoli
• drizzle of olive oil
• pinch of salt

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For the Chickpea Marinade:

• 1⁄2 tablespoon tahini
• 1⁄2 teaspoon paprika
• 1 tablespoon nutritional yeast

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For the Dressing:

• 1⁄4 cup tahini
• 1 tablespoon curry powder
• Juice of 1 lemon
• 1⁄4 cup unsweetened yogurt
• 2 tablespoons nutritional yeast
• 1⁄2 teaspoon salt

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For the Topping:

• 1 cup cashews
• 1 tablespoon olive oil
• 1⁄2 teaspoon curry powder
• 2 tablespoons nutritional yeast
• 1⁄2 teaspoon salt

1. Preheat oven to 400F.

2. Wash and chop veggies except for the chickpeas, and add to a baking sheet, and drizzle olive oil and salt on top.

3. Drain a can chickpeas, add to a bowl, and coat with tahini, paprika, & nutritional yeast.

4. Add chickpeas to the baking sheet with the chopped veggies and bake for 25 minutes.

5. Add cashews to a bowl and coat with oil, curry powder, nutritional yeast, and salt.

6. Add coated cashews to another baking sheet and place in oven on the bottom rack under the veggies for 10 minutes (or until golden brown).

7. Mix all dressing ingredients together in a jar and set aside.

8. Once veggies are baked and cashews are crispy, assemble all together in a bowl, drizzle dressing on top, and mix!

9. Say a prayer of gratitude, serve with love, and eat with joy ❤️