This one pan Curried Cauliflower Chickpea Buddha Bowl is an easy and delicious vegetarian meal that’s perfect for work week lunches! Vegan and gluten-free.
I never say no to curry.
But never saying no can get you into serious trouble. “Work smarter, not harder.” We’ve all heard it. I live by it. I don’t know what genius originally coined that phrase, but it’s my life mantra.
I want to eat good food. I want to spend time with my friends. I want to call my mom. I want to run. I want to sleep for seven hours. And I want to do it all while I run two businesses.
So instead of creating brand new recipes with brand new ingredients, sometimes I’m gonna modify old gems. A sauce I love from that old recipe, a big idea from a recent recipe, a new seasonal veg, whatever. Keep it different and keep it exciting but if you don’t have the time, then don’t work harder than you have to.
Know your worth. Charge more. Value your time. Say yes to meaningful engagements. Say yes to things that will challenge you, that will make you ask questions, that will make you second guess your purpose.
Say no to having your brain picked over coffee. Your brain gets picked every second of every day. You can’t say yes to everything and everyone. It will break you. I know this from experience. You need “you” time. You need time to clear your brain space. To actually, physically, literally do nothing.
Guess what? I’m a “yes” person. Being a people pleaser makes me behind. It makes me anxious and frustrated and it makes me fall short.
It doesn’t mean you have to be a “no” person. It just means you embrace your badass self and value your time, energy, and advice. That likely means getting comfortable saying no.
We’re not reinventing the wheel, here. We’re putting things together that we know will work, nourish, and satisfy.
So ask yourself. Ask yourself if the person that wants to pick your brain for the third time or the unpaid assignment or the less than stimulating research article will work, nourish, and satisfy you.
Yes? Excellent!
No? Even better. Go put your entire badass self into the things that will!
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This one pan Curried Cauliflower Chickpea Buddha Bowl is an easy and delicious vegetarian meal, perfect for workweek lunches! Vegan and gluten-free.
Ingredients
For the bowls:
- 1–15oz can chickpeas, drained and rinsed
- 1 head cauliflower, chopped into florets
- 1 large sweet potato, diced
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups cooked brown rice or quinoa, optional
For the sauce:
- 1 cup water
- 1/2 cup raw almonds (soaked in hot water, optional)
- 1 tbsp apple cider vinegar
- 4 Medjool dates, pitted
- 2 tsp fresh minced ginger
- 1 tsp Dijon mustard
- 2 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp salt
Instructions
- Place 1/2 cup almonds in a bowl. Cover with hot water and set aside.
- 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, drain almonds and place in a high speed blender (I used my Nutribullet) with the rest of the sauce ingredients 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 (you may have leftovers) and serve!
DID YOU MAKE IT?!
I love seeing your creations! Let me know how you liked this recipe in the comments below or snap a pic on Instagram with the hashtag #hummusapien! I love to re-post my favorites.
Kate says
Some of my favorite recipes are variations of things I made before! Saying no can be so hard, especially when it is something I’d be interested in. But more me time is always appreciated!
E
Alexis says
Amen, lady!
Sam @ Hygge Wellness says
I am super pumped to make this. Looks amaze balls!
Alexis says
Yay let me know how you like it!
Brooklyn Murtaugh says
Oh looks so warm and delicious!
Alexis says
It’s perfect for a chilly Autumn day! Thanks for reading :)
Cindy Brown says
Saw the recipe today, picked up cauliflower at the grocery store, and made it for my dinner tonight! Had some extra cooked carrots so tossed those in, too. I would especially encourage serve over black or red rice for a nice color contrast. YUM! Make a double batch of the sauce, you’ll want it. Maybe soak the almonds in the hot water for awhile prior to pureeing to make a smoother sauce?
★★★★★
Alexis says
So happy to hear you tried it and switched a couple things up to make it your own! I bet it was delish. Thanks for reading:)
Deryn @ Running on Real Food says
Oooh ya, this looks delish. I’ll be making that sauce and putting in on everything! I’m all about the sweet and salty. I’m glad someone mentioned doubling it ;) thanks!
Alexis says
The sauce is everythang!! Let me know how it goes :)
kiwitrailrunner says
This is the Bomb! Made it tonight & will definitely make again. Especially the sauce! I used curry paste for extra kick & a little less water.
Thank you so much! Love your blog.
★★★★★
Alexis says
Awesome! Thrilled you liked it.
Lani says
Since I avoid nuts what could I use in its place?
Val says
I used Greek yogurt in place of almonds and it was awesome.
★★★★★