Roasted Cauliflower, Sweet Potato, Chickpea Bowl
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
4.8 out of 5 stars
(10)
Ingredients
4 servings
- 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 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Cooked quinoa (can use farro, rice, or couscous)
- Greens (chopped kale, Romaine, arugula, spinach or spring mix)
- Diced cucumber
- Diced tomatoes
- Pickled Red Onions
- Sliced Avocado
- Tzatziki Sauce
- Feta Cheese
- Hummus
- Tahini Dressing, (I double the recipe)
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
Step 2
In a large bowl, combine the cauliflower florets, sweet potato cubes, and chickpeas.
Step 3
Drizzle with olive and toss until well coated. Add the smoked paprika, garlic powder, cumin, chili powder, turmeric, salt, and pepper.
Step 4
Spread the veggie chickpea mixture onto the prepared baking sheet in an even layer.
Step 5
Place the pan in the oven and roast, stirring once, until the cauliflower and sweet potatoes are tender with crispy, browned edges., about 25 to 30 minutes.
Step 6
While the veggies and chickpeas are roasting, prep the other bowl ingredients. This is also a great meal prep recipe because you can make the quinoa, pickled red onions, tzatziki, and tahini dressing in advance.
Step 7
To assemble the bowls, place cooked quinoa in bowl(s) and top with greens of your choice, the veggie chickpea mixture, cucumber, tomatoes, pickled red onions, avocado, and dollop of tzatziki. Drizzle with tahini dressing.
Step 8
Save recipe for the next time?
