Gorgeous Chickpea Bowls with cauliflower, sweet potatoes, rice, and crave-worthy almond curry sauce. A bright, easy and healthy vegetarian meal packed with flavor! 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!
Print
Curried Chickpea Bowls with Cauliflower
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 bowls 1x
- Category: Main Meal
- Method: Oven
- Cuisine: Indian
- Diet: Vegan
Description
Gorgeous Chickpea Bowls with cauliflower, sweet potatoes, rice, and crave-worthy almond curry sauce. An easy and delicious vegetarian meal that's perfect for a bright, healthy meal!
Ingredients
For the bowls:
- 1-15oz can chickpeas, drained and rinsed
- 1 medium head cauliflower, chopped into florets
- 1 large sweet potato, diced
- 2 tbsp extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2-3 cups cooked brown rice
- handful of cilantro and chopped almonds, for garnish
For the sauce:
- 1 cup filtered water
- ½ cup raw or roasted almonds
- 1 tbsp apple cider vinegar
- 3 tbsp honey or maple syrup (can sub 4 pitted Medjool dates)
- 1 tsp dried ginger
- 1 tsp Dijon mustard
- 2 tsp mild curry powder
- ½ tsp turmeric
- 1 tsp fine sea salt
Instructions
- Place almonds in a small bowl. Cover with hot water and set aside.
- Cook rice according to package directions.
- Preheat oven to 400F. Spray an extra large baking sheet or two regular ones with cooking spray.
- Place chickpeas, cauliflower florets and diced sweet potatoes onto sheet. Add olive oil and a good pinch of salt and pepper, tossing to combine. Roast for 30 minutes, tossing halfway through.
- Meanwhile, drain almonds and place in a high speed blender (I used my Nutribullet) with the rest of the sauce ingredients. Blend until completely smooth and creamy. Season to taste with salt and pepper.
- Assemble bowls by placing rice at the bottom followed by the chickpea veggie mixture. Drizzle with plenty of sauce, garnish with cilantro and almonds, and serve!
Donna L Opthoff says
What is the nutrition value of this recipe? Specifically the calorie density?
Fanny says
Hi !
Is it a totally stupid question if I ask if you eat it cold or hot ? :-s
Thanks for answering anyway 😉
F.
Alexis Joseph says
Either one!
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.
★★★★★
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.
★★★★★
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.
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.
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 🙂
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 🙂
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:)
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:)
Brooklyn Murtaugh says
Oh looks so warm and delicious!
Alexis says
It's perfect for a chilly Autumn day! Thanks for reading 🙂
Brooklyn Murtaugh says
Oh looks so warm and delicious!
Alexis says
It's perfect for a chilly Autumn day! Thanks for reading 🙂
Sam @ Hygge Wellness says
I am super pumped to make this. Looks amaze balls!
Alexis says
Yay let me know how you like it!
Sam @ Hygge Wellness says
I am super pumped to make this. Looks amaze balls!
Alexis says
Yay let me know how you like it!
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!
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!