Description
A vibrant and nutritious Roasted Cauliflower, Sweet Potato, and Chickpea Bowl packed with flavorful spices, fresh vegetables, and wholesome grains. Perfect for a healthy lunch or dinner, this plant-based bowl combines roasted vegetables and chickpeas with quinoa, greens, and a variety of delicious toppings like tzatziki, feta, and tahini dressing.
Ingredients
Scale
Roasted Vegetables and 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
Base and Greens
- Cooked quinoa (can use farro, rice, or couscous)
- Greens (chopped kale, Romaine, arugula, spinach or spring mix)
Fresh Toppings
- Diced cucumber
- Diced tomatoes
- Pickled Red Onions
- Sliced Avocado
Condiments and Extras
- Tzatziki Sauce
- Feta Cheese
- Hummus
- Tahini Dressing
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Combine Veggies and Chickpeas: In a large bowl, add the cauliflower florets, sweet potato cubes, and drained chickpeas. This mixture forms the hearty roasted base of the bowl.
- Season and Toss: Drizzle the olive oil over the vegetables and chickpeas, then sprinkle with smoked paprika, garlic powder, cumin, chili powder, turmeric, kosher salt, and black pepper. Toss thoroughly to evenly coat everything with the spices and oil.
- Arrange on Baking Sheet: Spread the seasoned vegetable and chickpea mixture in an even layer on the prepared baking sheet to ensure they roast evenly.
- Roast: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. Stir the mixture once halfway through cooking to promote even browning. Roast until the cauliflower and sweet potatoes are tender and have crispy, browned edges.
- Prepare Bowl Components: While the veggies roast, prepare other ingredients such as cooked quinoa, chopped greens, diced cucumber and tomatoes, pickled red onions, and slice avocado. This step can be done in advance for easy meal prep.
- Assemble Bowls: To serve, place a base of cooked quinoa in each bowl followed by a handful of greens. Top with the roasted vegetable and chickpea mixture, cucumber, tomatoes, pickled red onions, and avocado slices. Add dollops of tzatziki and hummus as desired, sprinkle feta cheese, and drizzle with tahini dressing for extra flavor.
Notes
- This recipe is great for meal prepping as many components can be made in advance.
- Customize the grains and greens to your preference or dietary needs.
- Feel free to omit feta cheese to make the bowl vegan-friendly.
- Add extra spice or adjust seasoning to taste before roasting.
- Leftover roasted vegetables make a great side or topping for salads and wraps.
