Description
A delightful dish that combines flavor and nutrition, featuring roasted cauliflower and chickpeas, perfect for lunch or dinner.
Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 1 can of chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Fresh parsley for garnish
- 1/4 cup tahini sauce for drizzling
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with 1 tablespoon of olive oil, then sprinkle garlic powder, smoked paprika, ground cumin, salt, and black pepper. Toss until well coated.
- Spread the mixture on a baking sheet lined with parchment paper in a single layer. Roast for about 25-30 minutes, stirring halfway through.
- Once roasted, serve the cauliflower and chickpeas over a bed of cooked quinoa or rice. Drizzle with tahini sauce and garnish with fresh parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, warm in the microwave or on the stovetop.
- For freezing, place in a freezer-safe container; best consumed within one month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Roasted Cauliflower, Chickpea Bowl, Vegan, Healthy, Meal Prep