Chickpea Bowl with Roasted Vegetables and Cilantro Cashew Cream

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Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream
Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream
Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream
Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream
Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream
Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream
Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream
Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream

This week I wrote a quick post about vegan cooking for The Kitchn. I am not a vegan but I do love a meal that is vegetable centric and if it happens to be vegan, awesome. Many of the vegan meals on this site were not developed specifically to be vegan but rather, a pairing with textures and flavors that when combined, happen to be vegan. The main star of this vegetable bowl is the cashew cream sauce. I've had this on my list to make for a while but it wasn't until I was hanging out with Alanna and she made a wonderful cashew dip, that it pushed me to finally dip my toe in the cashew water (HA!) I didn't even look up a recipes but rather dove right in to creating my own version!


Roasted Vegetable + Chickpea Bowl with Cilantro Cashew Cream (and Magimix Review)

  • Author: Erin Alderson
  • Yield: 2-3 1x


  • Cashew Sauce
  • 1 cup cashews, soaked
  • ¼ cup soy sauce
  • 2 teaspoons sriracha
  • 2 teaspoons ginger
  • water, for thinning
  • 1/4 cup cilantro,minced
  • Vegetables
  • 2 cups sugar snap or snow peas
  • 1-2 large carrots
  • ½ red onion
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon black pepper
  • 1 tablespoon sesame seeds
  • 1 cup chickpeas, drained and rinsed if using canned
  • Bowl
  • Grains, for serving
  • Sprouts, for serving


  1. At least 2 hours before preparing meal, place cashews in a bowl and cover with water to soak.
  2. After time, remove cashews from the water, reserving the water, and place in a food processor or blender along with soy sauce, sriracha, and ginger. Pulse a few times, adding water as you go to thin the mixture down. Let the food processor or blender run until cashews are smooth. Add in cilantro and pulse until cilantro is incorporated and in small pieces. Taste and adjust flavors as desired.
  3. Preheat oven to 400˚. Cut the carrot and onion into bite size pieces and toss in a roasting pan with peas, olive oil, black pepper, and sesame seeds. Roast for 15 minutes then stir in chickpeas. Roast for another 15-20 minutes until vegetables are tender and the peas are starting to blister.
  4. In a bowl, toss together vegetables, grain, and sprouts. Spoon sauce over bowl and serve. Save extra sauce for later uses.

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25 comments on “Chickpea Bowl with Roasted Vegetables and Cilantro Cashew Cream”

  1. Read your post at the Kitchn and loved it! It's too often that people write off on vegan food as "rabbit food" or conceptualize vegans as only eating sparse salads. Love this cashew sauce and cannot wait to try it!:)

  2. This bowl sounds so delightful! All the veg, all the time. And I might have to make up a double batch of that cashew cream and use it as a dip all weekend. More veg!! 🙂

  3. This looks so yummy. Right up my alley...not a vegan either but I love veggies, and especially bowl food.

    Just wondering if the cashews are supposed to be raw -- or does it matter? I can't seem to see if it says.


  4. Awesome dish again! I've been on the roasted vegetables train these past few weeks. It tastes so awesome and is just sooooo easy! The cashew cream sounds delicious! I really have to get some food processor!

  5. Aw, thanks for the shout out, Erin! I'm thrilled that my dip inspired that gorgeous sauce - those flavors sound incredible, as do those bright veggies. Loving these photos!

  6. I've honestly never felt particularly excited about trying cashew cream until seeing this post! Now I want a big roasted veggie bowl smothered in it.

  7. Alanna totally has that effect on people! When I had lunch at her house a while back, she introduced me to so many things I never knew I needed in my life. Also, been hearing a lot about cashew cream lately. Definitely need to try it!

  8. I made this last night with roasted eggplant, yellow squash and carrots and everyone around me was so jealous. I gave them a taste but it's not conducive to sharing! Although it does make a great dip for raw veggies etc. Thank you 🙂 So great


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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