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Garlic Roasted Cauliflower and Chickpea Bowls

Discover the deliciousness of Savory Garlic Roasted Cauliflower & Chickpea Bowls, a vibrant dish that combines flavorful roasted vegetables and hearty chickpeas. Packed with nutrients, this customizable recipe is perfect for vegetarians and anyone looking to incorporate more plant-based meals into their diet. Enjoy the crispy textures and colorful ingredients while nourishing your body, making healthy eating both enjoyable and satisfying. Get ready to embark on a culinary adventure!

Ingredients
  

For the Roasted Vegetables:

1 medium head of cauliflower, cut into florets

1 can (15 oz) chickpeas, drained and rinsed

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon paprika

1 teaspoon cumin

Salt and pepper to taste

Juice of 1 lemon

For the Bowl:

2 cups cooked quinoa (or brown rice for variation)

1 cup cherry tomatoes, halved

1 avocado, sliced

1/2 cup Greek yogurt or a plant-based alternative (like cashew yogurt for vegan)

Fresh parsley or cilantro, chopped (for garnish)

Additional lemon wedges (for serving)

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Prepare the Cauliflower and Chickpeas: In a large bowl, combine the cauliflower florets and chickpeas. Add the minced garlic, olive oil, paprika, cumin, salt, and pepper. Toss everything together until the cauliflower and chickpeas are well-coated.

      Roast the Vegetables: Spread the mixture onto a large baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is golden brown and tender, turning halfway through for even cooking.

        Prepare the Quinoa: While the cauliflower and chickpeas are roasting, cook the quinoa according to package instructions. Generally, this involves rinsing the quinoa and then simmering it in water or broth (1 part quinoa to 2 parts water) for about 15 minutes until all the liquid is absorbed. Fluff with a fork when done.

          Assemble the Bowls: Once the roasted vegetables are ready, it’s time to assemble the bowls. Start with a base of quinoa. Top with a generous serving of the roasted cauliflower and chickpeas.

            Add Fresh Ingredients: Add halved cherry tomatoes, sliced avocado, and a dollop of Greek yogurt to each bowl.

              Garnish and Serve: Drizzle with fresh lemon juice and sprinkle with chopped parsley or cilantro. Serve with additional lemon wedges on the side for an extra zesty kick.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4