Looking for the perfect meatless weeknight meal. Check out these tasty Curry Cauliflower Bowl with Crispy Chickpeas. It’s vegan, gluten-free, and gut-healthy.
I love throwing together an easy bowl for dinner because you can totally mix and match a variety of plants, proteins, and healthy fats to make it a complete meal. Plus, they always make the perfect leftovers.
This recipe may require a few steps, but I promise you, its simple and easy to make. You can even prep a few items ahead of time such as the dressings, and washing and prepping the chickpeas and ingredients for the salad and cauliflower. Season it up and refrigerate until ready to cook.
Ingredients
- Chickpeas
- za’atar seasoning
- turmeric powder
- curry powder
- salt & pepper
- kale
- cabbage
- shredded carrots
- scallions
- cucumbers
- miso
- coconut aminos
- tahini
- sesame oil
- rice vinegar
- grated ginger
- maple syrup
- cauliflower
- avocado
- sesame seeds
- purple sweet potatoes
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Other Recipes You May Enjoy
- Crispy Mediterranean Air-Fryer Falafels
- Roasted Butternut Squash with Lemon Tahini Sauce
- Next Level Vegan Asian Bowl
- Beet and Fennel Salad with Vegan Whipped Feta
- Vegan Mediterranean Sweet Potato Bowl
- Gluten-Free Salmon Teriyaki Bowl
- Whole30 Chinese Orange Chicken
- Gluten-Free Vegetable Lo Mein
I hope you give this tasty recipe a try. If you do, let me know what you think by commenting below!
XO,
Natalie
Curry Cauliflower Bowls With Crispy Chickpeas
Curry Cauliflower Bowls with Crispy Chickpeas
Ingredients
- CRISPY CHICKPEAS
- 1 tbsp olive oil
- 2 cans chickpeas drained and rinsed, then dried
- 1 tbsp za’atar seasoning
- 1 tsp cumin
- 1/2 tsp turmeric powder
- 1 tbsp curry powder
- salt & pepper to taste
- CURRY CAULIFLOWER
- 2 tbsp olive oil
- 1.5 tbsp curry powder
- 1/2 tsp turmeric powder
- 1 tsp cumin
- salt and pepper to taste
- KALE AND CABBAGE SALAD
- 1 head kale chopped
- 1/2 head cabbage sliced
- 1/2 cup shredded carrots
- 3 scallions sliced
- 1/2 cucumber sliced
- SALAD DRESSING
- 1.5 tbsp miso
- 1 tbsp coconut aminos
- 1/4 cup tahini
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1- inch knob of grated ginger
- 1 tsp maple syrup
- 1/4 cup olive oil
- 1/4 cup filtered water
- SWEET POTATOES
- 3 purple sweet potatoes quartered
- 1 tbsp olive oil
- MISO TAHINI SAUCE
- 1 tbsp chickpea miso or white miso paste
- 2 tbsp tahini
- 1 tsp agave or honey
- 1/4 tsp sesame oil
- sesame seeds
- OPTIONAL ITEMS
- avocado
- black sesame seeds
- white sesame seeds
- hemp seeds
Instructions
- Preheat oven to 400°
- On a baking sheet add all the chickpea ingredients. Toss and roast for about 25 minutes. Be sure to mix half way through.
- On another baking sheet, add all the cauliflower ingredients, toss and bake for 25 minutes.
- On another baking sheet, add the sweet potatoes and olive oil. Roast for about 25 minutes.
- While everything is baking, make the Kale and Cabbage Salad. Start by adding all of the salad ingredients into a large bowl.
- Next, make the salad dressing by mixing all the ingredients together in a small bowl. Add the dressing to the salad and toss.
- Next, make the Miso Tahini Sauce by mixing all the ingredients in a small bowl.
- Assemble the bowls: Add the salad, then serve the crispy chickpeas, curry cauliflower, sliced avocados, roasted purple sweet potatoes. Take the Miso Tahini Sauce and spread it on top of the potatoes.
- Drizzle with hemp seeds, black and or white sesame seeds for garnish and if you have extra salad dressing, top with some of that too. Totally optional.
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