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