This delicous bowl is nourishing, takes almost no prep time, and is super healthy for you too. It uses a creamy base of chickpeas, with some thinly sliced jalapeño to give them a bit of spice, that is topped off with some dry roasted fennel, broccoli, and carrots.

Fennel Bowl With Creamy White Beans and Dry Roasted Vegetables [Vegan, Gluten-Free]



  • 1 large fennel bulb
  • 8 ounces of broccoli, thinly sliced
  • 6 ounces carrots, thinly sliced
  • 1 medium jalapeno, extremely thin
  • 1 scant tablespoon lemon zest
  • 1 scant tablespoon grapefruit or orange zest
  • 2 tablespoon sumac
  • 1 can of northern white beans
  • 1 1/2 tablespoons nutritional yeast
  • A pinch of salt


  1. Preheat the oven to 450°F.
  2. Cut away the fennel fronds (save them for another dish).
  3. Thinly slice the fennel bulb.
  4. Combine the citrus zests with the sumac and a pinch of salt.
  5. Lay the vegetables and fennel on parchment lined cookie sheets. Sprinkle the citrus-sumac mix over top.
  6. Roast it for 10 minutes. Turn them over, sprinkle the citrus-sumac mix on the other side.
  7. Roast it for another 10 minutes.
  8. While the vegetables are roasting, empty the can of beans, water and all, into a small skillet.
  9. Stir in the jalapenos and the nutritional yeast.
  10. Cover the skillet and allow it to cook for 6-7 minutes.
  11. To serve, spoon the white beans into a bowl and place the vegetables and fennel over top.