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
Units
Scale
- 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!