Curried Cauliflower Chickpea Buddha Bowl
Curried Cauliflower Chickpea Buddha Bowl takes roughly 40 minutes from beginning to end. One serving contains 331 calories, 10g of protein, and 14g of fat. This recipe serves 4 and costs $1.64 per serving. 51 person have tried and liked this recipe. If you have almonds, medjool dates, salt, and a few other ingredients on hand, you can make it. It is brought to you by Hummusapien. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an excellent spoonacular score of 97%. If you like this recipe, you might also like recipes such as Chickpea Broccoli Buddha Bowl, Peanut Chickpea Buddha Bowl, and Tandoori Roasted Chickpea + Squash Buddha Bowl.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
¼ cup raw almonds
2 tsp apple cider vinegar
1-15oz can chickpeas, drained and rinsed
1 head cauliflower, chopped into florets
2 cups cooked brown rice or quinoa, optional
1 tsp curry powder
½ tsp Dijon mustard
2 tbsp extra virgin olive oil
1 tsp fresh minced ginger
2 Medjool dates, pitted (soak in hot water if hard)
½ tsp salt
Salt and freshly ground black pepper, to taste
1 large sweet potato, diced
¼ tsp turmeric
½ cup water
Equipment:
baking paper
baking sheet
oven
blender
bowl
Cooking instruction summary:
Preheat oven to 400F. Line a large baking sheet with parchment paper or a Silipat.Place chickpeas, cauliflower florets and diced sweet potatoes in large bowl. Toss with olive oil and a good pinch of salt and pepper. Dump onto baking sheet.Roast for 25-30 minutes (or until sweet potatoes are tender), tossing halfway through.Meanwhile, place all sauce ingredients in a high speed blender (I used my Nutribullet) and blend until completely smooth and creamy. Season to taste with salt and pepper. If you like it sweeter, add a splash of maple syrup. Set aside.Assemble bowls by placing a scoop rice or quinoa at the bottom of the bowl followed by the chickpea veggie mixture. Drizzle with plenty of sauce and serve!
Step by step:
1. Preheat oven to 400F. Line a large baking sheet with parchment paper or a Silipat.
2. Place chickpeas, cauliflower florets and diced sweet potatoes in large bowl. Toss with olive oil and a good pinch of salt and pepper. Dump onto baking sheet.Roast for 25-30 minutes (or until sweet potatoes are tender), tossing halfway through.Meanwhile, place all sauce ingredients in a high speed blender (I used my Nutribullet) and blend until completely smooth and creamy. Season to taste with salt and pepper. If you like it sweeter, add a splash of maple syrup. Set aside.Assemble bowls by placing a scoop rice or quinoa at the bottom of the bowl followed by the chickpea veggie mixture.
3. Drizzle with plenty of sauce and serve!
Nutrition Information:
covered percent of daily need
