Description
A cozy dinner bowl filled with warm spices, crispy chickpeas, fluffy rice, and a creamy green tahini sauce. Perfect for weeknights or meal prep.
Ingredients
1 Tbsp curry powder
2 tsp paprika
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper
3 Tbsp extra-virgin olive oil
1 large head cauliflower, chopped into florets
1 (15-oz) can chickpeas, rinsed, drained, patted dry
2 cups cooked white basmati rice (or grain of choice)
Optional: thinly sliced cucumber, halved cherry tomatoes
Green Tahini Sauce:
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/4 cup tahini
2 Tbsp fresh lemon juice
1/2 tsp minced fresh garlic
1/4 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp black pepper
1/3 cup warm water (gradually added while blending)
Instructions
1. Preheat oven to 425°F.
2. Mix curry powder, paprika, cumin, salt, and pepper in a small bowl.
3. Spread cauliflower and chickpeas on separate rimmed baking sheets.
4. Toss cauliflower with 2 Tbsp oil and half the spice blend. Toss chickpeas with 1 Tbsp oil and remaining spices.
5. Roast both for 30 minutes. Shake chickpeas and stir cauliflower halfway. Remove chickpeas after 30 minutes; roast cauliflower 5–10 minutes longer if needed.
6. Blend all tahini sauce ingredients, adding warm water slowly until creamy and smooth.
7. Assemble bowls: add rice, top with cauliflower, chickpeas, cucumber, tomato, and drizzle with green tahini sauce.
Notes
Prep everything ahead and store separately for up to 3 days.
Wait to add sauce and garnishes until just before serving.
To crisp chickpeas: dry well, optionally remove skins, roast at 425°F for 30 minutes.
Try sauce on wraps, salads, or other bowls throughout the week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner Recipes
- Method: Roasting
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 402
- Sugar: 5g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg