SPICY CAULIFLOWER AND CHICKPEA BOWL
This Spicy Cauliflower and Chickpea Bowl is a nutritious and flavour-packed dish perfect for a quick lunch or light dinner. The roasted cauliflower and chickpeas are coated with a bold blend of turmeric, paprika and garlic, enhancing their natural flavour while offering an antioxidant-rich, anti-inflammatory boost. This dish is high in fibre and has plant-based protein and healthy fats, making it a well-balanced meal for those following a vegan or gluten-free diet. The combination of crispy, spiced chickpeas and tender roasted cauliflower creates a satisfying texture, while the warming spices add depth and richness to every bite. This meal is incredibly versatile—serve it as a standalone dish, pair it with rice or quinoa or use it as a filling for a wrap. Whether you’re meal-prepping for the week or craving a nourishing, wholesome meal, this bowl is sure to hit the spot.
RECIPE CATEGORY
Main Course, Lunch, Dinner, Bowls
SERVING SIZE
1
CUISINE
Mediterranean, Middle Eastern, Indian
PREPARATION/TECHNIQUES
Roast, Sauté, One-Pot Wonders
OCCASION/HOLIDAY
Meal Prep, Healthy Eating, Quick Weeknight Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Dairy-Free, High Fibre, Low Fat
DISH TYPE
Bowl, Plant-Based Meal, One-Pot Meal
INGREDIENTS
These are the following ingredients for Spicy Cauliflower and Chickpea Bowl:
- ½ cup cauliflower florets
- ¼ cup chickpeas, cooked or canned
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon garlic, minced
- ½ teaspoon olive oil
- ¼ teaspoon salt
FULL NUTRITIONAL INFORMATION
- Calories: 180 kcal
- Carbohydrates: 24g
- Protein: 7g
- Fats: 6g
- Fibre: 8g
- Sugar: 4g
- Sodium: 280mg
PREPARATION
- Preheat the oven: Set the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Prepare the ingredients: Chop the cauliflower into bite-sized florets and drain the chickpeas if using canned.
- Mix the spices: In a small bowl, combine the turmeric, paprika, minced garlic and salt.
- Coat the cauliflower and chickpeas: Place the cauliflower florets and chickpeas in a mixing bowl. Drizzle with olive oil and toss with the spice blend until evenly coated.
- Roast the ingredients: Spread the mixture on the prepared baking tray in a single layer. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and the chickpeas are crispy.
- Serve and enjoy: Transfer the roasted mixture to a bowl and enjoy on its own, or serve over quinoa, rice, or greens for a complete meal.
PREP TIME
5 minutes
COOKING TIME
20-25 minutes
TIPS
- Extra crispiness: For crunchier chickpeas, pat them dry before roasting and bake for a few extra minutes.
- Spicier version: Add a pinch of cayenne pepper or red chilli flakes for a heat boost.
- Enhance flavour: Squeeze fresh lemon juice over the bowl before serving for added brightness.
- Even roasting: Spread out the cauliflower and chickpeas evenly on the tray to avoid steaming.
- Use an air fryer: Reduce roasting time to 15 minutes by cooking at 180°C (350°F) in an air fryer.
VARIATIONS
- Indian-Inspired: Add a teaspoon of garam masala and a dash of coconut milk for a creamy finish.
- Mediterranean Style: Toss with tahini dressing and top with pomegranate seeds.
- Protein Boost: Add extra chickpeas or tofu cubes for more plant-based protein.
- Grain Bowl: Serve with quinoa, couscous or brown rice for a more filling meal.
- Leafy Greens: Mix in fresh spinach or kale for an extra nutrient boost.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: The chickpeas may lose their crispiness, but the dish can be frozen for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm in an oven at 180°C (350°F) for 5-7 minutes or in a skillet over medium heat.