Name: Roasted Cauliflower and Chickpea Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: – 1 large head cauliflower (about 2 lbs), cut into uniform, bite-sized florets; – 1 (15-ounce) can chickpeas, rinsed, drained, and patted thoroughly dry; – 3 tablespoons extra virgin olive oil; – 1 ½ teaspoons smoked paprika; – 1 teaspoon ground cumin; – ½ teaspoon garlic powder; – ½ teaspoon onion powder; – 1 teaspoon fine sea salt (or to taste); – ½ teaspoon black pepper (or to taste); – ½ cup tahini; – ¼ cup fresh lemon juice; – 2 tablespoons maple syrup (or to taste); – 1 clove garlic, minced; – ¼ cup to ½ cup cold water; – 4 cups cooked quinoa or grain of choice; – 4 cups mixed greens (such as arugula or baby spinach); – Optional toppings: Fresh parsley or cilantro, toasted pumpkin seeds, sliced avocado, crumbled feta cheese, or pickled red onions

Description

Roasted Cauliflower and Chickpea Bowls are a hearty, nutritious, and flavorful meal featuring crispy roasted cauliflower and chickpeas, served over a bed of grains and fresh vegetables, and drizzled with a creamy tahini sauce. This bowl is perfect for a healthy lunch or dinner.

Ingredients

– 1 large head cauliflower (about 2 lbs), cut into uniform, bite-sized florets
– 1 (15-ounce) can chickpeas, rinsed, drained, and patted thoroughly dry
– 3 tablespoons extra virgin olive oil
– 1 ½ teaspoons smoked paprika
– 1 teaspoon ground cumin
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– 1 teaspoon fine sea salt (or to taste)
– ½ teaspoon black pepper (or to taste)
– ½ cup tahini
– ¼ cup fresh lemon juice
– 2 tablespoons maple syrup (or to taste)
– 1 clove garlic, minced
– ¼ cup to ½ cup cold water
– 4 cups cooked quinoa or grain of choice
– 4 cups mixed greens (such as arugula or baby spinach)
– Optional toppings: Fresh parsley or cilantro, toasted pumpkin seeds, sliced avocado, crumbled feta cheese, or pickled red onions

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss cauliflower florets and chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper.
Spread evenly on the baking sheet and roast for 25-30 minutes, stirring halfway, until cauliflower is tender and chickpeas are crispy.
While roasting, prepare the tahini sauce by whisking together tahini, lemon juice, maple syrup (or honey), and enough water to reach a drizzle consistency.
Assemble bowls by dividing cooked quinoa or rice among bowls. Top with roasted cauliflower and chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
Drizzle with tahini sauce and add optional toppings like feta cheese or avocado.
Serve immediately.

Notes

For extra crispiness, ensure the cauliflower and chickpeas are dry before tossing with oil and spices.
This bowl is great for meal prep; store components separately and assemble before serving.
For a vegan version, use maple syrup instead of honey and omit the feta cheese.
Customize with your favorite vegetables or grains, such as farro or kale.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 8g
Sodium: 380mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg