Roasted Kale, Broccoli and Chickpea Caesar Bowl (Vegan + Gluten-Free)

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Recipe Intro From thefeedfeed

A fresh twist on the classic Caesar salad, this hearty vegan bowl combines smoky roasted broccoli, crispy chickpeas, and tender kale with a creamy, dairy-free Caesar dressing. It's an easy, one-pan meal that's perfect for weeknight dinners or meal prep. Serve it over your favorite gluten-free grain for a nutrient-packed, flavor-forward dish that’s as satisfying as it is simple. Bonus: It’s ready in just under an hour!

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Everything you need to make roasted kale, broccoli and chickpea caesar bowls.
Prep time 15mins
Cook time 35mins
Serves or Makes: 2 servings

Recipe Card

ingredients

For the Bowl

  • 1 large fresh head of broccoli (or 16 ounces frozen broccoli), cut unto florets and patted dry
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 3 cups kale, stems removed and leaves chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked gluten-free grain (quinoa, brown rice, or millet)
  • Vegan parmesan (optional), for topping
  • Lemon wedges (optional), for serving

ingredients

For the Vegan Caesar Dressing:

  • 1/2 cup raw cashews (soaked in hot water for 20 minutes and drained)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers
  • 1 garlic clove
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 cup water (adjust for consistency)
  • Kosher salt, to taste
  • freshly ground black pepper, to taste

Method

  • Step 1

    Preheat the oven to 425°F and line a large baking sheet with parchment paper.

  • Step 2

    In a large mixing bowl, toss the broccoli and chickpeas with 1 1/2 tablespoons olive oil, minced garlic, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated. In a separate bowl, massage the kale with the remaining 1/2 tablespoon olive oil and a pinch of sea salt.

  • Step 3

    Spread the broccoli and chickpeas on the prepared baking sheet in a single layer. Bake for 25-30 minutes, tossing halfway through. After 25 minutes, add the kale to the baking sheet, toss gently, and bake for an additional 5-7 minutes until the kale is crispy and tender.

  • Step 4

    While the veggies are roasting, prepare the Caesar dressing. Blend the soaked cashews, nutritional yeast, Dijon mustard, capers, garlic, lemon juice, and water in a high-speed blender until smooth. Adjust the consistency and seasoning with extra water, salt, or lemon juice, as needed.

  • Step 5

    Divide the cooked gluten-free grain between two bowls. Top with the roasted broccoli, chickpeas, and kale. Drizzle generously with the vegan Caesar dressing.

  • Step 6

    Sprinkle with vegan parmesan or nutritional yeast for extra umami flavor, and serve with lemon wedges on the side for a fresh pop of zest.