Roasted Chickpea and Cauliflower Bowl
This vegetarian friendly recipe is perfect for meal prep for an easy lunch during the week. Top your Roasted Chickpea and Cauliflower Bowl with a lemon tahini sauce made with simple ingredients and a light dressing to go with this!
What you need for Roasted Chickpea and Cauliflower Bowl
- Cauliflower: I generally buy a head of cauliflower to use for this recipe and chop it up! You can opt for a bag if that’s easier.
- Chickpeas: Having a can of chickpeas in the pantry is perfect for an easy plant based protein to top on your bowls! They are delicious when baked and crispy too.
- Arugula: I like adding arugula in this bowl but you can really use any green that you like or already have around!
- Quinoa: I used a tri-color quinoa for this recipe. I like to cook my quinoa in vegetable broth to give it a little more flavor. If you don’t like quinoa, try farro or cauliflower rice.
- Cucumber: I like to add some fresh ingredients like chopped cucumber here too.
- Tomatoes: Adding a little bit of chopped tomatoes is perfect to mix into this bowl too.
- Green Onion: An herb that I keep around and add on bowls.
- Garlic Powder: Add this into the roasted chickpea and cauliflower!
- Black Pepper: A seasoning that’s added to your chickpea and cauliflower.
- Cumin Powder: One of my favorites to add to chickpeas when roasting.
- Sea Salt: Always added to roasted veggies!
What you need for Lemon Tahini Sauce:
- Lemon
- Tahini
- Olive oil
- Honey
- Sea Salt
- Garlic Powder
How to make Roasted Chickpea and Cauliflower Bowl:
- Start by preheating the oven to 400 degrees.
- On a baking sheet, place cauliflower and chickpeas. Be sure to pat dry the chickpeas before adding them to the pan.
- Drizzle with olive oil and top with seasonings: sea salt, pepper, garlic powder, onion powder and cumin.
- Bake in the oven for 30 minutes. Flipping half way through.
- Cook quinoa accordingly.
- In a small bowl, combine all the ingredients for lemon tahini sauce. Mix up and set aside.
- In a bowl, add arugula, cooked quinoa, chopped tomatoes and cucumber, roasted chickpeas and cauliflower and green onion. Drizzle with lemon tahini sauce.
How to store your leftover ingredients:
It’s best to store your leftover ingredients in sealed containers in the fridge. I recommend using these for easy storage.
If you want to pair this Roasted Chickpea and Cauliflower Salad, try doing this:
- Add seared salmon, grilled chicken or tofu on top!
- Meal prep the ingredients to use in different bowls all week
- Mix in a different sauce to switch it up.
If you like this salad, you may also enjoy these recipes on One Balanced Life:
- Roasted Sweet Potato Kale Salad
- Mediterranean Farro Salad
- Sweet Potato and Chickpea Salad with Maple Tahini
FAQs:
Are garbanzo beans the same as chickpeas?
Yes! These are the same bean and can be referred to each other as either a garbanzo or chickpea bean. The word chickpea comes from the Latin word cicer arietinum, the scientific name for the actual plant, while garbanzo bean comes from a Spanish background. Nonetheless, don’t let the different names confuse you!
Is a plant-based diet good for you?
It’s important to add plants to your diet. If plant-based is new to you, try adding in one plant based meal a week. This Roasted Cauliflower and Chickpea Bowl is a great place to start! A plant based diet has been linked to lower heart disease and many other health benefits.
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Roasted Chickpea and Cauliflower Bowl
This Roasted Chickpea and Cauliflower Bowl is perect for meal prep and a delicious plant based recipe to add to your weekly routine. Topped with a creamy lemon tahini sauce that's perfect to mix in.
Ingredients
- 1 head of cauliflower, chopped
- 1 can chickpeas, rinsed and drained
- 1 cup tri-color quinoa
- 2 cups arugula
- 1/2 avocado
- 1/2 cup tomatoes, chopped
- 1/2 cup cucumber, chopped
- 2 tbsp green onion
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- for the lemon tahini sauce:
- 1/3 cup tahini
- 1 lemon, juiced
- 1 tsp honey
- 1 tbsp extra virgin olive oil
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- dash of pepper
- 2-3 tbsp water (may need to add more for consistency)
Instructions
- Preheat oven to 400 degrees.
- Drain and rinse can of chickpeas. Be sure to pat to dry completely before adding to baking sheet.
- On a baking sheet, add chopped cauliflower and chickpeas.
- Drizzle with olive oil and top with spices: sea salt, pepper, cumin, garlic powder and onion powder.
- Place in the oven to bake for 30 minutes. Flipping half way through.
- Prepare lemon tahini sauce by combining ingredients in bowl: tahini, lemon, honey, olive oil, garlic powder, sea salt and water. Add water to desired drippy consistency. Set aside.
- In a bowl, add arugula, chopped tomatoes, cucumber, avocado and roasted cauliflower and chickpeas. Top with green onion. Drizzle with lemon tahini sauce.
- Enjoy!
Notes
Lemon Tahini Sauce will make enough to keep in the fridge to use all week.
You may need to add more water to get to a runny/less thick consistency
