Roasted Cauliflower & Chickpea Farro Bowl & Vegan Yogurt Sauce

Budget & pantry-friendly ingredients for the sheet pan roasted veggies.

5 pantry-friendly ingredients for the oil-free creamy vegan yogurt sauce.

Toss cauliflower, onion, chickpeas with curry spices, lemon juice, and  olive oil (optional).  Roast for 25 minutes.

Make the lemony garlic vegan yogurt sauce: Mix nondairy cashew, oat or coconut yogurt with tahini, lemon juice, cider vinegar, garlic, salt, and pepper.

Use the curry roasted veggies to make loaded flatbreads. Add arugula. Drizzle with the yogurt dressing and chili oil.

Or mix with farro and parsley for a grain bowl. For gluten-free use brown rice. Refrigerate leftovers for up to 4 days.  SEE RECIPE: