Spicy Cauliflower and Chickpea Bowl
This bowl is hearty and spicy- my kinda meal! I love it super spicy but if you prefer less spice, or a completely mild version be sure to check out the recipes notes.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Servings: 4
For the cauliflower and chickpeas:
- 1/2 head(s) cauliflower cut into florets
- 1 19oz can(s) chickpeas (about 2 cups) drained and rinsed
- 1 tablespoon(s) light oil (such as canola or vegetable)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the sauce:
- 1 - 4 tablespoon(s) Sriracha (or similar hot sauce) see notes
- 1/4 cup(s) soy sauce (gluten-free if preferred)
- 2 tablespoon(s) agave or maple syrup
- 2 tablespoon(s) apple cider vinegar
- 3/4 teaspoon(s) garlic powder
- 3/4 teaspoon(s) powdered ginger minced
- 1 teaspoon(s) sesame oil
- Optional additions for Spicy Cauliflower and Chickpea Bowl: peanuts, pepitas, sesame seeds, green onions, cilantro, and cooked rice or grain of choice for serving
Preheat oven to 450F (230C).
Spread the cauliflower and chickpeas over a large baking sheet. Drizzle with oil and season with salt and pepper. Toss well to evenly coat. Bake for about 20 minutes, stirring halfway through until the cauliflower is fork-tender.
In the meantime, prepare the sauce by mixing all the sauce ingredients in a medium bowl or measuring cup.
Once cauliflower and chickpeas are roasted, remove from the oven and mix with half of the prepared sauce. Return the pan to the oven and cook for another 5 - 10 minutes more, keeping a close eye on it so it doesn't burn. Divide your grain of choice among 4 bowls, then top with the cauliflower and chickpea mixture. Garnish with peanuts, green onions, and cilantro, and drizzle across extra sauce if desired.
Sriracha: I love making this recipe super spicy so I use all 4 tablespoons of Sriracha, but if you don't want your mouth to be on fire, start with 1 tablespoon and you can always add more to taste if desired.
Mild version: for a completely mild version, omit the Sriracha and instead sub 1 - 4 tablespoons ketchup.
Oil-free: to make oil-free simply sub the light oil for vegetable broth or water. You can omit the sesame oil.
Make-ahead: let the prepared cauliflower and chickpeas cool before storing in an air-tight container in the fridge for up to 5 days. Store the rice in a separate container in the fridge.
Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.
Serving: 1serving (recipe makes 4 servings) | Calories: 326kcal | Carbohydrates: 50g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1477mg | Potassium: 676mg | Fiber: 12g | Sugar: 15g | Vitamin A: 58IU | Vitamin C: 46mg | Calcium: 88mg | Iron: 5mg
Find it online:
https://www.easyveganmealplan.com/recipe/spicy-cauliflower-and-chickpea-rice-bowl/