Description
A hearty and nutritious bowl featuring roasted cauliflower and chickpeas, served with a creamy tahini sauce.
Ingredients
Scale
- 1 Tbsp. curry powder
- 2 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 3 Tbsp. extra-virgin olive oil
- 1 large head cauliflower, chopped into florets
- 1 (15-oz.) can chickpeas, rinsed, drained, and patted dry
- 2 cups cooked white basmati rice (substitute with any grain of choice)
- Optional toppings: thinly sliced English or Persian cucumber and halved cherry tomatoes
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup tahini (sesame seed paste)
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. minced fresh garlic
- 1/4 tsp. ground cumin
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Preheat your oven: Start by setting your oven to 425°F.
- Mix your spices: In a bowl, combine the curry powder, paprika, ground cumin, kosher salt, and black pepper.
- Prepare the baking sheets: Spread the cauliflower florets and chickpeas out on two separate rimmed baking sheets.
- Toss with oil: Drizzle 2 tablespoons of the olive oil over the cauliflower. For the chickpeas, use the remaining 1 tablespoon and sprinkle 1 tablespoon of your spice mixture over them.
- Sprinkle and roast: Now sprinkle the remaining spice mixture over the cauliflower. Toss until everything is well coated and place both baking sheets in the oven.
- Monitor roasting: After 15 minutes, give the chickpeas a shake and toss the cauliflower well.
- Make the Green Tahini Sauce: In a blender, combine tahini, lemon juice, minced garlic, ground cumin, kosher salt, black pepper, and warm water. Blend until smooth.
- Assemble your bowls: Place about 1/2 cup of cooked basmati rice in each bowl. Top with roasted cauliflower and chickpeas, cucumber slices, cherry tomatoes, and drizzle the Green Tahini Sauce.
Notes
Serve with warm pita bread or tangy yogurt sauce. Store leftovers separately in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: cauliflower, chickpeas, vegan, healthy bowls, tahini sauce