Curried Cauliflower Chickpea Buddha Bowl

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!

Curried Cauliflower Chickpea Buddha Bowl

★★★★★ 5 from 3 reviews

• Author: Alexis
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 4 1x
• Category: Main Meal

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Description

This one pan Curried Cauliflower Chickpea Buddha Bowl is an easy and delicious vegetarian meal, perfect for workweek lunches! Vegan and gluten-free.

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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

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Instructions

1. Place 1/2 cup almonds in a bowl. Cover with hot water and set aside.
2. Preheat oven to 400F. Line a large baking sheet with parchment paper or a Silipat.
3. 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.
4. Roast for 25-30 minutes (or until sweet potatoes are tender), tossing halfway through.
5. 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.
6. 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.