Roasted Cauliflower Chickpea Buddha Bowl (Print Version)
Crispy cauliflower, savory chickpeas, grains, and tangy tahini come together for a vibrant, balanced meal.
# What You'll Need:
→ Main Components
01 - 1 medium head cauliflower, cut into florets
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 2 tablespoons olive oil
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ For Serving
09 - 2 cups cooked brown rice
10 - 2 cups baby spinach leaves
11 - 1 cup shredded purple cabbage
12 - 1/2 cup sliced cucumber
13 - 1/2 cup hummus
14 - 1 avocado, sliced
15 - 2 tablespoons toasted sesame seeds
16 - Lemon wedges, for garnish
# Steps to Follow:
01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Combine cauliflower florets and chickpeas in a large bowl. Add olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly to ensure all pieces are evenly coated.
03 - Spread the cauliflower and chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden brown and crispy at the edges.
04 - While the vegetables are roasting, cook the brown rice if not already prepared. Slice the cucumber, shred the cabbage, and slice the avocado.
05 - Divide brown rice evenly among serving bowls. Arrange roasted cauliflower, chickpeas, spinach, cabbage, and cucumber on top. Add a generous spoonful of hummus and avocado slices to each bowl.
06 - Sprinkle toasted sesame seeds over each bowl. Garnish with lemon wedges and serve immediately.
# Additional Tips::
01 -
- Easy to customize with whatever veggies you have
- Naturally plant-based and gluten free
- Packed with fiber and protein to keep you full
- Meal prep friendly for busy weeks
02 -
- Rich in plant protein and fiber
- Keeps well for meal prep up to four days in the fridge
- Naturally vegan and gluten free
03 -
- Letting the roasted cauliflower and chickpeas cool slightly before assembling helps the flavors settle and keeps herbs looking bright
- Always taste your tahini sauce before serving as lemons can vary a lot in tartness. A big batch of quinoa cooked at the start of the week makes these bowls the easiest healthy lunch rotation