Cauliflower Chickpea Bowl

Protein-packed and healthy, try this satisfying bowl with your favorite sauce as a topping. Feel free to add a little variation to this combination of veggies. Summer is a great time for fresh veg, so feel free to mix it up with a rainbow of veg, like zucchini, peppers, kale, or eggplant. This recipe calls for a topping of Yumm! Sauce from a local favorite, Cafe Yumm!. Or trade out for other topping alternatives, like Toby’s Ranch Dressing, or Whole Flower Farms‘ Not’cho Cheese.

chickpeas
  • ½ cup quinoa
  • 1 cup water
  • ½ tsp sea salt
  • 1¼ cups cooked garbanzo beans
  • ¼ tsp black pepper
  • 2 tsp ground cumin
  • 2 tsp paprika
  • ½ tsp turmeric
  • ¼ tsp chili flakes
  • ½ tsp garlic powder
  • 2 cloves garlic
  • 1 head cauliflower cut into florets
  • 3 Tbsp olive oil, divided
  • 1 Tbsp lemon juice
  • Parsley, finely chopped
  • 1 jar Yumm! Sauce

Instructions:

Rinse quinoa well under running water, to remove bitterness. Place quinoa and water in a saucepan. Add ¼ tsp salt, stir, cover and bring to a boil. Reduce heat and simmer 15-20 minutes or until water is absorbed and quinoa is tender. Heat oven to 400°F. Mix pepper, cumin, paprika, ¼ tsp salt, turmeric, chili flakes, and garlic powder in a small bowl; stir until combined; set aside. Rinse, drain, and dry the garbanzos. Toss with 1 Tbsp olive oil and ½ of spice mixture; spread on a baking sheet. Toss cauliflower with 1 Tbsp olive oil, remaining spice mixture and 1 Tbsp lemon juice. Spread cauliflower on a second baking sheet. Roast garbanzo beans and cauliflower in oven for 30 minutes, stirring once halfway through, until garbanzos are golden brown and crisp, and cauliflower is fork-tender. Spoon quinoa, garbanzo beans and cauliflower onto individual plates in layers. Drizzle with desired amount of Yumm! Sauce and garnish with parsley.