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Curry Cauliflower Bowls With Crispy Chickpeas

Curry Cauliflower Bowls with Crispy Chickpeas

Looking for the perfect meatless weeknight meal. Check out these tasty Curry Cauliflower Bowls with Crispy Chickpeas. It's vegan, gluten-free, and gut-healthy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian, Japanese
Servings 4

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.