Sweet Peas and Saffron · by Annie Holmes★ 5.0 (25)
Cauliflower Cashew Lunch Bowls
NUTRITION · PER SERVING60M COOK
CAL 28%·PRO 31%
CARBS 71G51% OF CAL
15G FIBER17G SUGAR39G OTHER
FAT 26G41% OF CAL
4G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Make-ahead lunch bowls with roasted cauliflower, toasted cashews, barley, and chickpeas tossed in honey-ginger vinaigrette. Nutrient-dense and satisfying for work week meals.
mainamericanbowlbeans🍪 sheet pan🔥 ovendairy freevegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons honey
- 1/2 teaspoon dijon
- 2 teaspoons grated ginger (using the fine part of the box grater)
- 2/3 cup uncooked pearl barley ((makes about 2 cups cooked))
- 1 head cauliflower (chopped into bite-sized pieces (8-10 cups))
- 1 tablespoons olive oil
- salt and pepper
- 1/2 cup cashews
- 15 oz chickpeas ((drained and rinsed))
At a glance
PER SERVING · TIME 60M
CAL 28%·PRO 31%
CARBS 71G51% OF CAL
15G FIBER17G SUGAR39G OTHER
FAT 26G41% OF CAL
4G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 515mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 705mg
- Calcium
- 92mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 515MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.