Spicy Chickpea & Roasted Cauliflower Bowl with Garlic Yogurt Sauce
This Spicy Chickpea and Roasted Cauliflower Bowl is a bold, warm, and nourishing Mediterranean-inspired dish. Roasted cauliflower and crispy spiced chickpeas are paired with fresh greens, cucumbers, and a creamy garlic yogurt sauce. It’s balanced with heat, crunch, creaminess, and herbaceous flavor — perfect as a plant-based main or power lunch.
Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 3–4
Ingredients:
For Roasting:
1 medium head cauliflower, cut into small florets
1 can (15 oz) chickpeas, rinsed and drained
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne
Salt and pepper to taste
Garlic Yogurt Sauce:
½ cup Greek yogurt
1 garlic clove, finely grated
1 tablespoon lemon juice
1 tablespoon olive oil
Salt to taste
Water to thin, as needed
For the Bowl:
2 cups mixed greens or arugula
½ cup chopped cucumber
¼ cup red onion, thinly sliced
2 tablespoons chopped fresh parsley or cilantro
Optional: lemon wedges, pita chips, or cooked grains (like quinoa or bulgur)
Instructions:
1. Preheat Oven:
Set oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Roast Cauliflower & Chickpeas:
In a large bowl, toss cauliflower florets and chickpeas with olive oil, paprika, cumin, chili powder, cayenne, salt, and pepper. Spread in a single layer on the baking sheet.
Roast for 25 minutes, stirring once halfway, until golden and crisp.
3. Make Garlic Yogurt Sauce:
In a bowl, whisk together yogurt, grated garlic, lemon juice, olive oil, and salt. Thin with water to drizzle consistency.
4. Assemble Bowls:
In serving bowls, layer greens, cucumber, and red onion. Top with roasted cauliflower and chickpeas.
5. Drizzle and Serve:
Spoon garlic yogurt sauce generously over each bowl. Garnish with parsley and serve with lemon wedges.
Notes:
Vegan Option: Use a dairy-free yogurt alternative like coconut or almond yogurt.
Add Grains: Serve over farro, couscous, or brown rice for a heartier version.
Make it Milder: Reduce or omit cayenne for a gentler spice level.
Crispier Chickpeas: Dry them well before roasting, and don’t overcrowd the pan.
Frequently Asked Questions
Q: Can I prep this ahead?
A: Yes! Store the roasted chickpeas and cauliflower separately and reheat before serving. The yogurt sauce lasts up to 4 days refrigerated.
Q: What other veggies work here?
A: Roasted carrots, bell peppers, or eggplant make great additions.
Q: How to make it gluten-free?
A: It already is! Just be sure to serve with GF grains or omit pita.
Nutritional Information
Calories 320 kcal
Protein 11 g
Carbohydrates 29 g
Fiber 7 g
Fat 17 g
Saturated Fat 3 g
Sodium 300 mg
Vitamin C 70% DV
Calcium 12% DV
Iron 15% DV