Cauliflower Cashew Lunch Bowls
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!
- 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
- salt and pepper
- ½ cup cashews
- 15 oz chickpeas (drained and rinsed)
Cook pearl barley according to package directions. Set aside to cool.
Pre-heat oven to 425°F.
Toss the cauliflower with the olive oil in a large bowl and sprinkle with salt and pepper.
Spread cauliflower on a large baking sheet.
Roast cauliflower, turning occasionally, for 20-30 minutes, until soft and golden in places.
Shake together all vinaigrette ingredients.
Toss all salad ingredients together, divide into 4 sealable lunch containers, and store refrigerated until you're ready to eat.
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.
Serving: 1bowl | Calories: 442kcal | Carbohydrates: 77g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Sodium: 438mg | Fiber: 21g | Sugar: 18g