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Roasted Cauliflower & Chickpea Bowls

Roasted Cauliflower & Chickpea Bowls
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Roasted cauliflower and chickpea bowls with a simple homemade tahini sauce. These bowls are packed with flavor and nutrients, perfect for a healthy and satisfying meal.

Ingredients

Scale
  • 1 head cauliflower, cut into florets
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • For the Tahini Sauce:
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 1 small garlic clove, minced
  • Salt to taste
  • Optional for serving: quinoa, rice, or mixed greens

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread the seasoned cauliflower and chickpeas in a single layer on a baking sheet.
  4. Roast for 25-30 minutes, or until the cauliflower is tender and slightly caramelized, and the chickpeas are crispy.
  5. While the vegetables are roasting, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and salt until smooth. Add more water if needed to reach your desired consistency.
  6. Divide the roasted cauliflower and chickpeas among serving bowls.
  7. Drizzle generously with the tahini sauce.
  8. Serve immediately, optionally over quinoa, rice, or mixed greens.

Notes

  • Adjust the spices to your preference.
  • For extra heat, add a pinch of cayenne pepper to the cauliflower and chickpeas.
  • Store leftover roasted vegetables and tahini sauce separately in airtight containers in the refrigerator for up to 3-4 days.
  • Reheat the vegetables in the oven or microwave before serving.

Nutrition

Find it online: https://richfeast.com/roasted-cauliflower-chickpea-bowls/