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    Home » All Recipes » CSA-Inspired Recipes

    Roasted Root Vegetable Chickpea Bowls with Nutritional Yeast Dressing

    Updated: Feb 3, 2021 · Published: Jan 20, 2021 by Allison · This post may contain affiliate links · 2 Comments

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    These roasted root vegetable and chickpea bowls with umami-rich nutritional yeast dressing are bound to make you feel grounded, nourished, and energized all winter long! 

    overhead shot of a bowl with roasted potato, beets, carrots, and steamed kale, roasted chickpeas, and nutritional yeast dressing drizzled over top

    A few years ago, when I lived in Victoria, a friend introduced me to this life-changing dressing made with nutritional yeast, garlic, tamari, apple cider vinegar, oil, and hemp. Inspired by the dressing served at Hollyhock retreat centre on Cortes Island, it’s bursting with umami flavour, tanginess, saltiness, and B vitamins. My friend’s version replaced half of the oil in the original with hemp hearts to boost the protein and overall macro and micronutrient profile. It’s become one of my go-to dressings that I use regularly on salads and bowls. As a matter of fact, I have shared the recipe in a post from way back in 2019… but it was high time I revived it in a different format with slightly better photography. 😉 

    The winter is a great time to incorporate grounding and nourishing root vegetables into our diets, so I decided to create some simple roasted root vegetable and chickpea bowls with steamed greens to cover with this magical nutritional yeast dressing. I chose potatoes, beets, and carrots, but feel free to replace the potatoes with sweet potato or winter squash if you so desire. 

    overhead shot of two of the roasted root and chickpea bowls and a container of the dressing

    ingredients you’ll need for these bowls

    • For the nutritional yeast dressing: Nutritional yeast, water, tamari, apple cider vinegar, garlic, hemp, extra virgin olive oil or cold-pressed sunflower oil, maple syrup, and freshly ground black pepper. 
    • For the roasted root vegetables: Potatoes, beets, carrots, extra virgin olive oil, sea salt, pepper, and garlic powder. 
    • For the chickpeas: Extra virgin olive oil, chickpeas, sea salt, pepper, smoked paprika, and garlic powder. 
    • Plus some broccoli or kale to steam.

    how to make these bowls

    1. Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper. Place the diced potatoes in a medium bowl and drizzle with ½ a tablespoon of the oil. Sprinkle with salt, pepper, and garlic powder, and toss to coat. Transfer in an even layer onto one half of one of the baking sheets. Repeat this process with the beets, placing them on the other half of the baking sheet that you have the potatoes on. Repeat with the carrots as well, but spread them out in an even layer on the second baking sheet. 
    2. Roast the beets and potatoes for 34-40 minutes, or until fork-tender and browned. Roast the carrots for 15-20 minutes, or until fork-tender. Remove from the oven and set aside. 
    3. Meanwhile, make the nutritional yeast dressing: Combine the nutritional yeast, water, tamari, apple cider vinegar, garlic, hemp, oil, and maple syrup in an upright blender. Start on low speed and gradually increase to high. Blend until smooth. Transfer into a jar or container and cover until ready to serve. 
    4. Finally, make the crispy skillet-fried chickpeas. Warm the oil in a skillet over medium heat. Add the chickpeas. Cook, stirring occasionally, until browned and somewhat crispy, 8-10 minutes. Season with salt, pepper, smoked paprika, and garlic powder. Cook for a couple more minutes and remove from the heat. At the same time, steam the broccoli or kale in a pot fitted with a steamer. 
    5. To serve, portion out desired amounts of roasted root vegetables, broccoli or greens, and chickpeas into bowls and drizzle with the dressing. 
    6. The dressing makes a lot more than you’ll need for the bowls, but it keeps in the fridge for ages, and comes in handy when you need a healthy salad dressing. 

    overhead shot of the beets and potatoes on a baking sheet

    overhead shot of the carrots on a baking sheet

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    overhead shot of a bowl before the nutritional yeast dressing

    straight on shot of a bowl against a blue background

    more bowl recipes

    • Jerk Tofu Bowls with Hemp Ranch
    • Black Lentil Walnut Meatball Bowls
    • Mediterranean Lentil Bowls with Kale Caesar Salad
    • Nut Parmesan-Crusted Squash, Chickpea, + Kale Bowls with Avocado Sauce

    I hope that you love these roasted root vegetable and chickpea bowls with nutritional yeast dressing! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. 

    Enjoy! 

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    overhead shot of a bowl with roasted potato, beets, carrots, and steamed kale, roasted chickpeas, and nutritional yeast dressing drizzled over top

    Roasted Root Vegetable Chickpea Bowls with Nutritional Yeast Dressing


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Allison
    • Total Time: 1 hour
    • Yield: 4 servings 1x
    • Diet: Vegan
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    Description

    These roasted root vegetable and chickpea bowls with umami-rich nutritional yeast dressing are bound to make you feel grounded, nourished, and energized all winter long!


    Ingredients

    Scale

    Roasted Root Vegetables

    • 2 large yellow potatoes, unpeeled, diced into 1-inch cubes (4 heaping cups)
    • 2 beets, peeled and diced into 1-inch cubes (2 cups)
    • 6 medium carrots, sliced into ½ inch rounds
    • 1 ½ tablespoons extra virgin olive oil
    • Fine sea salt, freshly ground black pepper, and garlic powder

    Nutritional Yeast Dressing

    • ¾ cup nutritional yeast
    • ⅓ cup water
    • ⅓ cup tamari
    • ⅓ cup apple cider vinegar
    • 2 garlic cloves
    • ½ cup hulled hemp seeds (hemp hearts)
    • ½ cup extra-virgin olive oil or cold-pressed sunflower seed oil
    • 1 teaspoon maple syrup

    Chickpeas

    • 1 tablespoon extra-virgin olive oil
    • 3 cups cooked chickpeas
    • ¼ teaspoon fine sea salt
    • Freshly ground black pepper, to taste
    • 1 teaspoon smoked paprika
    • ½ teaspoon garlic powder

     

    • 1 bunch kale or broccoli, stemmed and chopped

    Instructions

    1. Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper. Place the diced potatoes in a medium bowl and drizzle with ½ a tablespoon of the oil. Sprinkle with salt, pepper, and garlic powder, and toss to coat. Transfer in an even layer onto one half of one of the baking sheets. Repeat this process with the beets, placing them on the other half of the baking sheet that you have the potatoes on. Repeat with the carrots as well, but spread them out in an even layer on the second baking sheet.
    2. Roast the beets and potatoes for 34-40 minutes, or until fork-tender and browned. Roast the carrots for 15-20 minutes, or until fork-tender. Remove from the oven and set aside.
    3. Meanwhile, make the nutritional yeast dressing: Combine the nutritional yeast, water, tamari, apple cider vinegar, garlic, hemp, oil, and maple syrup in an upright blender. Start on low speed and gradually increase to high. Blend until smooth. Transfer into a jar or container and cover until ready to serve.
    4. Finally, make the crispy skillet-fried chickpeas. Warm the oil in a skillet over medium heat. Add the chickpeas. Cook, stirring occasionally, until browned and somewhat crispy, 8-10 minutes. Season with salt, pepper, smoked paprika, and garlic powder. Cook for a couple more minutes and remove from the heat. At the same time, steam the broccoli or kale in a pot fitted with a steamer.
    5. To serve, portion out desired amounts of roasted root vegetables, broccoli or greens, and chickpeas into bowls and drizzle with the dressing.
    6. The dressing makes a lot more than you’ll need for the bowls, but it keeps in the fridge for ages, and comes in handy when you need a healthy salad dressing.
    • Prep Time: 20 minutes
    • Cook Time: 40 minutes
    • Category: Main Course

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

     

     

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    PINTEREST image with an overhead shot of the bowl and the recipe title at the top

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    1. Samantha says

      January 27, 2021 at 10:33 am

      Awesome bowls… I love root veggies, especially potatoes, and the sauce was so yummy and energizing. I will use it as a salad dressing next as I have plenty of it left over!

      Reply
      • Allison says

        January 27, 2021 at 10:44 am

        Yes! So happy you enjoyed these bowls. One of my favourite dressings for sure… I usually have some on hand in a jar in my fridge. 🙂

        Reply
    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

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