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Curried Chickpea Bowls with Cauliflower

  • Author: Alexis Joseph
  • 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


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!


Units Scale

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
  • 1/2 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
  • 1/2 tsp turmeric
  • 1 tsp fine sea salt


  1. Place almonds in a small bowl. Cover with hot water and set aside.
  2. Cook rice according to package directions.
  3. Preheat oven to 400F. Spray an extra large baking sheet or two regular ones with cooking spray.
  4. 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.
  5. 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.
  6. 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!