Description
Japanese yam bowl with chickpeas, broccoli, and roasted yam drizzled with a beautiful turmeric carrot cashew sauce. Perfect for meal prep!
Ingredients
Japanese Yam Bowl
- 1 15-oz. can chickpeas, drained, rinsed, and patted dry
- avocado oil spray (omit if oil-free)
- 1 large Japanese yam, or two small, scrubbed, skins on
- 1 large head of broccoli
Turmeric Carrot Cashew Sauce
- 1 cup baby carrots
- 1/2 tsp turmeric powder
- 1/4 cup cashew butter
- 1/2 cup filtered water + more to reach desired consistency
- 1/4 tsp Himalayan sea salt
- 1/2 lemon, squeezed
- pinch of black pepper
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Wash and scrub the Japanese yam and slice in half. Add the halves to the baking sheet, facedown. Bake for 30-40 minutes, until fork-tender and browned on the bottom.
- In a large bowl, toss the broccoli with a bit of avocado oil (optional) and a pinch of Himalayan sea salt. After 20 minutes, add the broccoli to Japanese yam pan and spread out. Return to the oven for another 20 minutes. (Note: If oil-free or looking for a different variation, try steaming the broccoli instead for 3-5 minutes in a steamer basket with boiling water.)
- Spray a large pan with avocado oil and heat over medium high. Add the chickpeas and cook them for 8-10 minutes, until golden brown and crispy. (Note: if avoiding oil, skip this step and add the chickpeas to the bowl as is OR add to the baking pan with the yam and broccoli half way through.)
- To make the turmeric carrot cashew sauce, add the baby carrots to a pot of boiling water and boil them for 5-10 minutes, or until fork tender. Allow them to cool slightly and then add them to a blender with the turmeric powder, cashew butter, filtered water, and Himalayan sea salt. Blend them until smooth, adding more filtered water as needed to reach desired consistency. Taste the mixture and add more Himalayan sea salt, black pepper, lemon, or turmeric to taste. Refrigerate the sauce until ready for use.
- To assemble the bowls, divide the Japanese yam, broccoli, and chickpeas between two bowls. Top them with turmeric carrot cashew sauce and serve immediately.
- Store any leftovers separately in the refrigerator for 3-5 days and reheat before serving.
Notes
recipe adapted from The Rawsome Vegan Cookbook
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Entree, Power Bowl
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free Option, Gluten-Free, Grain-Free, Refined Sugar-Free