Sheet Pan Tandoori Glory Bowl made with roasted cauliflower, chickpeas (and optional chicken), served over cinnamon– scented rice. A FAST, healthy flavorful sheet-pan dinner perfect for weeknight meals! Serve with flavorful Green Harissa Sauce. Vegan adaptable and Gluten-Free!
Here’s a cozy, perfect-for-fall, sheet pan dinner designed for busy weeknights, infused with warming flavorful spices. This Tandoori Glory Bowl is made with roasted cauliflower, chickpeas and very optional chicken, all seasoned up on a sheet-pan before baking for 20 minutes.
When it’s done, serve it in a bowl with cinnamon– scented basmati rice and top with GREEN HARISSA Sauce ( vegan adaptable!). Leave some vegan, add chicken to others, easily adaptable and perfect for mixed households. How simple is that?
For more quick and easy Sheet Pan Dinners….go here!
It’s surprising tasty- especially if you can get your hands on Spiceologist’s Tandoori Glory Spice blend. AND No, this is not a sponsored post! I just happen to really love this particular blend and this particular company, not only because it’s made right here in Spokane Washington, but because it actually tastes amaaaaaazing. I’m kind of addicted.
Now, if you don’t have this delicious spice blend, please don’t let it stop you from making this. This Garam Masala or the Tandoori Spice blend in the recipe below will do a fine job!
As you see here I have chicken on the tray too, but this is totally optional.
Into the oven it goes to bake for 20 minutes.
Twenty minutes later, it’s done! Serve it in bowls over the rice or grain- or keep this totally grain-free. Up to you! When I made this with the additional chicken breasts, it was too much for Brian and I, so I just saved the leftovers for Brian’s lunch the next day- perfect!
To bump up the flavor add this Green Harissa Sauce!
A fast, healthy sheet pan dinner that requires little hands-on time and little cleanup….YAY!
For more quick and easy Sheet Pan Dinners….go here!Print
- ½ head cauliflower, cut into florets ( or feel free to cook the whole thing and use leftovers for lunch)
- 1 can chickpeas, drained, rinsed, patted dry
- 1–2 boneless, skinless, chicken breast (optional)
- ½ red onion, sliced into ½ inch thick rings or wedges
- 2–3 tablespoons olive oil
- ¾–1 teaspoon kosher salt
- ½ teaspoon cracked pepper
- 1 – 2 tablespoons Tandoori spice ( see below), garam masala spice or Tandori Glory Spice
Homemade Tandoori Spice ( mix in a bowl, use 1-2 tablespoons, save the rest in an airtight jar)
- 2 tablespoons sweet paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon granulated garlic
- 1 teaspoon sugar
- ¼ –½ teaspoon cayenne pepper ( optional)
- ¼ teaspoon ground cinnamon
- ¼– ½ teaspoon salt
Pre heat oven to 425F. If serving with rice, set it to boil on the stove. Add a cinnamon stick for added aroma. 🙂
Drizzle all with olive oil. Sprinkle everything generously with salt and pepper and generously with the tandoori spice. Give things a little toss. Drizzle a little more oil on the chicken breast to coat, rubbing it in a bit ( to prevent it from getting dry.) Place in the oven for 20 minutes. Check, toss, cook 5 more minutes if you need to. See notes.
Serve over rice or grain (or go grain- free) with optional Green harissa yogurt.
To make Green Harissa Sauce, see recipe.
Small chicken breasts will cook in about 20 minutes at 425F. If they are big, they will take longer. Thighs will take longer still, especially bone-in, skin on. …and you may want to cook them in a separate baking dish, so you can pull the veggies out sooner.
To make this more festive looking add pomegranate seeds! If you like a bit of sweetness, try adding dried golden raisins or dried chopped apricots to the rice. Slivered almonds are nice too as a garnish.
Keywords: tandoori bowl, Indian bowl, vegan buddha bowl Indian, tandoori glory