Cauliflower Cashew Lunch Bowls, a make-ahead, healthy and hearty work lunch that will actually fill you up! @sweetpeasaffron

Make these cauliflower cashew lunch bowls ahead of time and have work lunches ready for the week!  Roasted cauliflower, toasted cashews, barley and chickpeas are all tossed in a delicious honey-ginger vinaigrette!

It’s Thursday.  We’ve almost made it through the week.

And it was a good week!  Ben was {officially} offered a new job, big step up from his current job.  Kai had his first hair cut.  And I am sending Chapter two of my thesis off to my supervisor tomorrow.  Yipee!

I have definitely settled into a little daily routine here when it comes to writing.  Unfortunately my routine hasn’t been so good when it comes to making a healthy, nutritious lunch.  Days when there are dinner left-overs have been great!  Days when there aren’t…it’s pretty much grilled cheese sandwiches all the way for me.

These cauliflower cashew lunch bowls are the answer to my problem.  Make up a big batch on Sunday, and I have my lunches ready for the whole week!

Cauliflower Cashew Lunch Bowls, a make-ahead, healthy and hearty work lunch that will actually fill you up! @sweetpeasaffron

This salad is inspired by my Kale, Barley and Feta Salad…it is one of my most popular recipes, and we have eaten it many times over the past year.  It is a great make-ahead lunch.  But after about 24 hours, the kale definitely starts to get a little soggy…and I am not really a fan of soggy kale.

I wanted to make a version of that salad that has similar elements but would keep for a few more days…and these cauliflower cashew lunch bowls are what I came up with!

Roasted cauliflower…pearl barley…toasted cashews…and chickpeas.  They all have a mild, somewhat nutty flavor to them, and they all work together really well!

Cauliflower Cashew Lunch Bowls, a make-ahead, healthy and hearty work lunch that will actually fill you up! @sweetpeasaffron

Cauliflower Cashew Lunch Bowls, a make-ahead, healthy and hearty work lunch that will actually fill you up! @sweetpeasaffron

They are all tossed together in a honey-ginger vinaigrette.  I almost used garlic instead of ginger, but then I thought who wants garlic breath with their lunch?!  Not me.

I really like these cauliflower cashew lunch bowls!  The flavors are all very mellow, but you get some nuttiness from the cashews, cauliflower and barley, and a touch of sweetness from the vinaigrette.  The ginger was very subtle.

And best of all, it has some staying power.  I was full for a good few hours after eating one of these cauliflower cashew barley bowls.  They really are a complete meal in a bowl!

This recipe makes 5 lunch portions, and they keep in the fridge for up to 5 days.  Perfect for a grab and go lunch!

Have a great Friday and an awesome week-end!

Cauliflower Cashew Lunch Bowls
Prep time
Cook time
Total time
Roasted cauliflower is tossed with barley, toasted cashews, and chickpeas in a honey-ginger vinaigrette.
Recipe type: lunch
Serves: 5
  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • 2 tablespoons honey
  • ½ teaspoon dijon
  • 2 teaspoons grated ginger (using the fine part of the box grater)
  • ⅔ cup uncooked pearl barley (makes about 2 cups cooked)
  • 1 head cauliflower, chopped into bite-sized pieces (8-10 cups)
  • 1 tablespoons olive oil
  • ½ cup cashews
  • ¼ cup red onion, diced finely
  • 1 can chickpeas, drained and rinsed
  • salt and pepper
  1. Cook pearl barley according to package directions (I like to use my rice cooker).
  2. Pre-heat oven to 400°F.
  3. Toss the cauliflower with the olive oil in a large bowl and sprinkle with salt and pepper.
  4. Spread cauliflower on a large baking sheet.
  5. Roast cauliflower, turning occasionally, for 30-45 minutes, until soft and golden in places.
  6. Add the cashews (in a separate baking dish) to the oven for the last 5 or so minutes (keep an eye on them so they don't burn), or until lightly golden.
  7. Shake together all vinaigrette ingredients.
  8. Toss all salad ingredients together, divide into 5 sealable lunch containers, and store refrigerated until you're ready to eat.
Nutritional Information:
Calories 442 // Fat 10 g // Saturated Fat 2 g // Cholesterol 0 mg // Sodium 438 mg // Carbohydrate 77 g // Fiber 21 g // Sugars 18 g // Protein 23 g

I recommend rinsing your barley several times before cooking it to get rid of excess starch.

To keep cashews crunchy, keep them separate until the day of serving.

Lunch bowls may be stored, sealed in the refrigerator for 3-5 days.
Nutrition Information
Serving size: 1 lunch bowl Calories: 442 Fat: 10 g Saturated fat: 2 g Carbohydrates: 77 g Sugar: 18 g Sodium: 438 mg Fiber: 21 g Protein: 23 g Cholesterol: 0 mg

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