Roasted Cauliflower, Sweet Potato & Chickpea Bowl
A nourishing, vibrant bowl packed with roasted veggies, crispy chickpeas, creamy tahini dressing, and fresh herbs. It’s warm, satisfying, high-fiber, high-protein, and perfect for lunch or dinner.
Prep: 15 minutes
Cook: 30–35 minutes
Total: 45–50 minutes
Servings: 2–3 bowls
Ingredients
For the Roasted Vegetables
2 cups cauliflower florets
2 cups sweet potato, cubed
1 can (400g) chickpeas, drained and rinsed
2 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
½ tsp cumin
Salt & black pepper to taste
For the Bowl
1 cup cooked quinoa or brown rice
1 small red onion, thinly sliced
1 handful baby spinach or mixed greens
2 tbsp fresh parsley or cilantro, chopped
Optional: avocado slices, toasted nuts/seeds, feta
Creamy Lemon Tahini Dressing
2 tbsp tahini
1 tbsp lemon juice
1–2 tbsp warm water
1 tsp honey or maple syrup
1 clove garlic, minced
Salt & pepper to taste
Instructions
1. Roast the Chickpeas + Veggies
Preheat oven to 200°C (400°F).
On a baking tray, toss:
Cauliflower
Sweet potato
Chickpeas
with olive oil + spices.
Spread evenly and roast 30–35 minutes, flipping halfway, until golden and crispy.
2. Make the Dressing
Whisk together tahini, lemon juice, garlic, honey, and warm water until smooth and pourable.
Add more water if needed.
3. Build the Bowl
In each bowl, layer:
A base of quinoa or brown rice
A handful of ** greens**
Add roasted cauliflower, sweet potato, and chickpeas
Add red onions + herbs
Drizzle generously with lemon tahini dressing
4. Add Optional Toppings
Avocado
Feta
Pumpkin seeds
Chili flakes
Notes & Tips
Use non-spicy paprika since you prefer non-spicy Mediterranean meals.
For extra crispiness: dry chickpeas well before roasting.
Add protein: grilled chicken, tofu, salmon, boiled eggs.
Add freshness: squeeze extra lemon on top before serving.
Frequently Asked Questions
Can I make this for meal prep?
Yes! It stores 3–4 days in the fridge. Keep dressing separate until eating.
Can I replace quinoa?
Yes—rice, couscous, bulgur, or farro all work.
Can I make the bowl vegan?
Yes, it already is—just skip feta if using.
Nutritional Information
Calories: ~480
Protein: 14 g
Carbs: 62 g
Fat: 18 g
Fiber: 12 g