Description
This vibrant Roasted Cauliflower, Sweet Potato, Chickpea Bowl combines hearty roasted vegetables with protein-rich chickpeas and a medley of fresh toppings like greens, cucumber, tomatoes, and avocado. Enhanced with warming spices and complemented by creamy tzatziki and tangy tahini dressing, this wholesome bowl is perfect for meal prep or a nourishing dinner that’s both flavorful and satisfying.
Ingredients
Roasted Vegetables & Chickpeas
- 1 small head cauliflower, chopped into small florets
- 1 large sweet potato, chopped into 1/2-inch cubes
- 15 oz can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Bowl Components
- Cooked quinoa (can substitute farro, rice, or couscous)
- Greens (chopped kale, Romaine, arugula, spinach or spring mix)
- Diced cucumber
- Diced tomatoes
- Pickled red onions
- Sliced avocado
Optional Toppings and Dressings
- Tzatziki sauce
- Feta cheese
- Hummus
- Tahini dressing
Instructions
- Preheat oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Combine vegetables and chickpeas: In a large mixing bowl, add the cauliflower florets, diced sweet potato, and rinsed chickpeas. These will form the hearty base of your bowl.
- Season mixture: Drizzle the olive oil over the veggies and chickpeas, tossing thoroughly until everything is evenly coated. Sprinkle on the smoked paprika, garlic powder, ground cumin, chili powder, turmeric, kosher salt, and black pepper. Toss again to distribute the spices uniformly.
- Arrange for roasting: Spread the seasoned vegetable and chickpea mixture out evenly on the prepared baking sheet, ensuring they are in a single layer to roast properly.
- Roast: Place the baking sheet in the preheated oven and roast for about 25 to 30 minutes, stirring once halfway through. Roast until the cauliflower and sweet potatoes are tender with some edges turning crispy and browned.
- Prepare bowl ingredients: While the veggies roast, prepare your cooked quinoa and chop your chosen greens. Dice cucumbers and tomatoes, slice avocado, and have pickled red onions ready. These fresh ingredients provide a crisp, refreshing contrast to the roasted components.
- Assemble the bowl: Start by placing a base of cooked quinoa in each bowl. Layer on your chopped greens, then add the roasted vegetable and chickpea mixture. Top the bowl with diced cucumber, tomatoes, pickled red onions, sliced avocado, and optionally feta cheese or hummus. Finish with a dollop of tzatziki sauce and a drizzle of tahini dressing for creaminess and tang.
Notes
- This recipe is excellent for meal prepping; roast the vegetables and chickpeas, cook the quinoa, and prepare dressings ahead of time.
- You can easily customize the greens and grains used according to preference or what’s on hand (e.g., substituting quinoa with farro, rice, or couscous).
- For a vegan version, omit feta cheese and use vegan-friendly tzatziki or hummus.
- Adjust the spice levels by modifying the amount of chili powder or adding cayenne pepper for more heat.
- Leftovers store well in airtight containers in the refrigerator for 3-4 days.
