Roasted Vegetables and Savory Cashew Sauce

A delicious, savory roasted vegetable dish with a creamy cashew sauce. Combining some of my favorites, Japanese sweet potatoes, broccoli, cauliflower, kale, chickpeas, and cashews for a complete and tasty meal.

My family and I love this dish and I hope you enjoy it as much as we do. Be amazed how a simple ingredients can taste so fancy!

roasted vegetable melody

I made a variation of this dish for Mother’s day brunch. Totally made it up on the spot, and it turned out to be a hit! When I first made this, I used Table Tasty and lemon juice to season this. Table Tasty is a salt substitute that is made with a variety of herbs and dried vegetables. I recreated this to include common household spices that are easier to find at the grocery store, at least grocery stores I typically shop at. That being said, if you have Table Tasty feel free to use that with this recipe instead of the seasonings listed.

Roasted Vegetable Melody

 

Roasted Vegetables and Savory Cashew Sauce
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Ingredients
  1. 4 medium Japanese sweet potatoes (9-10 cups chopped)
  2. 6 cups chopped broccoli
  3. 6 cups chopped cauliflower
  4. 3 cups cooked chickpeas
  5. 1/2 cup cashews
  6. 1 cup water
  7. 1/2 cup lemon juice (about 3 lemons)
  8. 4 teaspoons garlic powder
  9. ¼ cup Nutritional yeast
  10. 2 teaspoons onion powder
  11. 2 teaspoons dried basil
  12. 2 teaspoons paprika
  13. 2 teaspoons dried dill
  14. Black pepper, to taste
  15. 6 cup kale
Instructions
  1. Preheat the oven to 425F. Wash and dice the sweet potatoes. Place the potatoes on a large baking sheet. If using canned chickpeas, drain and rinse them. If there is enough space, place the chickpeas on the same baking sheet as the potatoes and set put them in the oven for 30 minutes. Be sure to turn them often to keep from burning.
  2. Wash and chop the broccoli and cauliflower. Place the veggies in a large glass baking dish. When there is 15 minutes left for the sweet potatoes and chickpeas, add the broccoli and cauliflower to the oven.
  3. In a high speed blender, combine the cashews, water, lemon juice, garlic powder, nutritional yeast, onion powder, dried basil, paprika, and dried dill. Blend until smooth.
  4. Wash and chop the kale. When there is 5-8 min left on the cook time for the potatoes, add the kale to the glass baking dish. Pour the sauce over the veggies and sweet potatoes. Stir gently with a heat safe utensil, and allow to cook for the remaining 5-8 minutes. Add more time, if needed for the veggies to cook. Remove from the oven. Combine all of the ingredients into a large heat safe bowl or the glass dish, if it all fits. Serve warm or cold. Enjoy!
Notes
  1. Serves about 6
Kristina DeMuth https://kristinademuth.com/