Get your glow on! Meet my nourishing Chickpea Bowls with roasted cauliflower, sweet potatoes, and crave-worthy creamy almond curry dressing. A bright, filling and healthy meal packed with interesting flavors, fiber and plant protein. Great for prepping ahead since the sauce gets even more flavorful in the fridge. Vegan and gluten-free.
I never say no to curry. And the glow must go on!
If you've made my Buddha Bowls with Peanut Sauce, Roasted Veggie Bowls with Tahini Honey Mustard or Sweet Potato Black Bean Bowls with Mango Sauce you know nothing beats the veg fest + killer sauce combo.
Today's plant-powered meal in a bowl brings the flavor like nobody's business. This gem is from 2016 but it's a recipe I keep coming back to. Nourishing, so flavorful, and just stunning to look at.
Chickpea bowls are the absolute best kind of work week lunch that gets better with age. Grab your biggest sheet pan and let's get glowin'!
Ingredients
- Chickpeas: We're roasting chickpeas with the sweet potatoes so they have more texture. Chickpeas add protein for staying power. Don't miss all my favorite chickpea recipes!
- Sweet potatoes: Such a pretty pop of orange and sweetness. Lots of beta carotene for an antioxidant punch, too!
- Cauliflower: I love cauliflower here for flavor and texture.
- Olive oil: A must for that nice browning when we're roasting.
- Almond curry dressing: Truly the icing on this bowl cake, if you will. Seriously I want to bathe in this sauce, and you just whip it up in the blender!
Substitutions and dietary swaps
- Veggies: Swap carrots for sweet potatoes, use broccoli or peppers or Brussels sprouts instead of cauliflower..make it your own! Just be sure to adjust baking times as needed. You could even serve it over spinach as a salad instead of rice!
- Nut free: You can make the sauce with sunflower seeds.
- High protein: Add cubed baked tofu, salmon or chicken!
Let's make it!
Soak almonds for dressing. Get rice cooking.
Roast chickpeas, cauliflower and sweet potatoes for 30-35 minutes.
Make curry dressing by blending all ingredients.
Assemble bowls by placing rice at the bottom followed by the chickpea veggie mixture. Drizzle with plenty of sauce and serve!
Storage
Store dressing in one container and veggie/rice mixture in another. They will keep for up to 5 days.
Let me know if you make these by leaving a comment and star rating below. Your feedback truly means the world.
Now go get your veg bowl on!
Print
Chickpea Glow Bowls with Roasted Cauliflower and Almond Curry Sauce
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 bowls 1x
- Category: Main Meal
- Method: Oven
- Cuisine: Indian-Inspired
- Diet: Vegan
Description
Nourishing Chickpea Bowls with roasted cauliflower, sweet potatoes, and crave-worthy creamy almond curry dressing. A bright, filling and healthy meal packed with interesting flavors, fiber and plant protein. Great for prepping ahead since the sauce gets even more flavorful in the fridge. Vegan and gluten-free.
Ingredients
- 1 15oz can chickpeas, drained and rinsed
- 1 large 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
- 1 batch almond curry sunshine dressing
- For serving: 2 cups cooked rice, chopped cilantro and chopped almonds or peanuts
Instructions
- Soak almonds for dressing and get rice cooking (or use frozen/microwave to save time!).
- Preheat oven to 425F. Line an extra large sheet pan or two regular ones with parchment paper for easy cleanup. Chop veggies.
- Place chickpeas, cauliflower florets and diced sweet potatoes onto sheet pan. Add olive oil and a couple good pinches of salt and pepper, tossing to combine. Spread in an even layer. Roast for 30-35 minutes, tossing halfway through.
- Make dressing.
- Assemble bowls by placing rice at the bottom followed by the chickpea veggie mixture. Drizzle with plenty of dressing you'll have some leftover), garnish with cilantro and almonds, and serve!
Christie says
So so yummy, I am SO glad I found your page. Your plant based recipes are our new fave. We try at least one new plant-based recipe of yours a week and have absolutely enjoyed every one so far. Thank you!
Alexis Joseph says
Yayy that means so much, Christine! Let me know what else you try!
Libby says
Hummusapien bowls killing it yet again!! Will be on repeat with my other faves ☺️
Alexis Joseph says
Yay! You made my day, Libby 🙂 thank you tons for taking the time to leave a thoughtful review!
Erin says
just made this and really LOVED it. served over brown rice. i'm excited for leftovers tomorrow and i will definitely be making this again this winter. it's so warm, cozy, and full of flavor for how easy it is to throw together!
Alexis Joseph says
Yayyy so cozy, right?! Thank you Erin!
Amy says
This was Amazing! So good!!!! The sauce was my favorite!
Alexis Joseph says
Ahhh I'm so glad! Thank you, Amy!
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:)
Alexis says
Yay let me know how you like it!
Alexis says
It's perfect for a chilly Autumn day! Thanks for reading 🙂
Brooklyn Murtaugh says
Oh looks so warm and delicious!
Sam @ Hygge Wellness says
I am super pumped to make this. Looks amaze balls!
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!