This plate is full of plant-based deliciousness. Roasting or baking the radishes totally changes the taste – the become soft and luscious like potatoes as most of their bitter/spicy flavor is cooked out of them. Combined with the garlicky chickpeas, roasted asparagus, almond cheese, brown rice and avocado you'll have a filling, vibrant bowl of goodness.

Roasted Radishes and Asparagus With Garlicky Chickpeas and Almond Cheese [Vegan, Gluten-Free]



Cooking Time




For the Chickpeas:

  • 1/3 cup dry chickpeas
  • 2 cloves of garlic
  • 2 bay leaves
  • 1/3 cup brown rice
  • 1 cube bouillon

For the Radishes and Asparagus:

  • 10-12 fresh radishes
  • 10 asparagus spears
  • 2 green onions
  • 1 teaspoon of coconut oil
  • Ground black pepper, to taste
  • Cumin, to taste
  • Garlic powder, to taste

For the Almond Cheese:

  • 1 cup raw blanched almonds, soaked in water overnight or for about 15 minutes in warm water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon coconut oil, melted
  • Half an avocado as a topping on your plate (optional)


To Make the Chickpeas:

  1. Soak the chickpeas overnight in water (they should be covered well).
  2. Rinse them the next day and cook the chickpeas. On the stove, this will take about 45 minutes to an hour.
  3. Add the garlic cloves and bay leaves to the water while the chickpeas are cooking.

To Make the Rice:

  1. Meanwhile, rinse the brown rice and cook in twice the amount of water.
  2. Add the bouillon cube to the water while it cooks.

To Make the Asparagus and Radishes:

  1. Wash the radishes (trim the tops and stems first), green onions, and asparagus.
  2. Cut the radishes into slices and cut the asparagus in half.
  3. Cut the green onions into little pieces.
  4. Add all of the vegetables, with the coconut oil and spices, to a pan and fry them for about 7 minutes on medium heat.
  5. You can roast the radishes separately in the oven, but you can also toss them in the pan together with the asparagus and green onion. If you use the oven: put the radishes, with about 1 teaspoon of coconut oil, in the oven. Roast them at 450°F for about 10-12 minutes.
  6. Take them out when the white have browned a little.

To Make the Almond Cheese:

  1. For the almond cheese, you'll need to soak the almonds. Drain and rinse the almonds, then place in a food processor and process for about 4 minutes, until a paste has formed.
  2. Add the vinegar, lemon juice, and process this for 2-3 minutes longer into a smooth cream.
  3. While the machine is still running, add the coconut oil, and process shortly to blend.
  4. Scoop the almond cream into a little bowl, set this aside in the refrigerator for at least 2 hours.
  5. Place everything on a plate and serve the dish with half an avocado.