Spiced Vegetable and Chickpea Grain Bowl with Cashew Sauce

Preheat oven to 400°F (200°C).

Toss bell pepper, zucchini, and carrot with olive oil, cumin, paprika, turmeric, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

While vegetables roast, heat chickpeas in a pan over medium heat with a pinch of salt and a bit of cumin for 5-7 minutes until slightly crispy.

Prepare cashew sauce by blending soaked cashews, water, lemon juice, garlic, and salt until smooth and creamy. Add more water if needed to reach desired consistency.

Assemble bowls with a base of quinoa or rice, topped with roasted vegetables and chickpeas. Drizzle generously with cashew sauce.

Serving and storage tips: