A Delicious Roasted Cauliflower & Chickpea Bowl
Healthy is the first thing you think about when you hear cauliflower & chickpeas but delicious is what these bowls are! Bowls are really popular and I love that you can make the components separately and assemble the bowls as you want to make them. They are seriously just as good leftover as they are fresh so… make extra to have for lunches during the week. You’ll be so glad to have a delicious healthy lunch already prepared!
Keep scrolling for the recipe!
Cauliflower & Chickpea Bowls with Pickled Onions
Ingredients
- 1 head cauliflower cut into florets
- 2 - 15 ounce cans chickpeas, rinsed and drained
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- Olive oil
- Flaky sea salt and freshly ground black pepper
- 1 cup tahini
- Juice of 1/2 lemon
- 1 generous tablespoon maple syrup
- 2 bunches kale, center stems removed
- Cherry Tomatoes, halved
- Pickled onions
- Sliced cucumbers
Instructions
- Preheat oven to 400 degrees.
- Place cauliflower florets and chickpeas on a baking sheet and drizzle with olive oil. Sprinkle with cumin, garlic powder and smoked paprika. Mix well so that the cauliflower and chickpeas are coated. Sprinkle with salt and pepper.
- Roast for 35 minutes stirring halfway through.
- Place kale on a baking sheet and drizzle lightly with olive oil and salt and pepper to taste. Roast in the same oven as the cauliflower for the last 15 minutes.
- Add tahini to a bowl and add lemon juice...add to taste but start with 1/2 lemon. Add maple syrup and water to thin to a smooth paste.
- Assemble bowls...
- Add tahini mixture to bottom of bowl. Top with kale, cauliflower and chickpeas mixture...
- Garnish with pickled onions, cucumbers and cherry tomatoes and add more salt and pepper to taste. Enjoy!
Honestly I could eat this cauliflower right off the pan because it’s that good! It’s truly even better when you add the toppings and tahini sauce so don’t leave that part out!
As always, I’m serving the delicious meal in bowls from Haand. They are the perfect size and hold just the right portion. Use Code CRAZYBLONDELIFE for 15% off your purchase at Haand. The wine glasses are also from Haand and one of my most requested item links…they are so cute and great for other things like ice cream or a fresh juice! I added a couple of pieces of French bread with olive oil and flaky salt that was an absolutely delicious addition.
This is my first recipe in a while and I had such a great time making this one! I’m trying to be healthy especially going into the holiday season and I’ll be making this often! Thanks for reading today…leave me a comment if you want more recipes!
Today is my monthly blog hop that I do with my friends D’Arcy Vandenberg (Dear D’Arcy), Dawn Parsons (Party Till Dawn) and Cindy Hannam (Lulu Loves 7). You’ll love their blogs so be sure to check them out!
Here are a few random things I’m loving for fall! When the season starts to change from summer to fall, the first thing I think of is Pumpkin Bread from Williams Sonoma! I always made it for my daughters as an afternoon snack after school and we toasted it with butter for leftovers! It’s also almost soup season and my Le Creuset Pot looks so pretty on the stove with simmering soup that makes the whole house smell good! Can you tell I’m ready for fall?