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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!
The hands-on time is really short. Just place everything on one sheet pan. Drizzle with olive oil, sprinkle with salt and pepper and the Spices.
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.
At the same time, make basmati rice. Add a cinnamon stick for lovely aroma. If you like bits of sweet, dried fruit like golden raisins or dried apricot are a nice addition too.
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!
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Tandoori Glory Bowl
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2-3 1x
- Category: vegan main
- Method: roasted
- Cuisine: Indian
Description
A simple healthy sheet pan dinner: Tandoori spiced Cauliflower, chickpeas, red onion and optional chicken breast are roasted on one sheet pan, seasoned with fragrant and flavorful tandoori spice. Vegan and Gluten free! Serve over basmati rice with optional Green harissa yogurt sauce .
Ingredients
- 1/2 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)
- 1/2 red onion, sliced into 1/2 inch thick rings or wedges
- 2–3 tablespoons olive oil
- 3/4–1 teaspoon kosher salt
- 1/2 teaspoon cracked pepper
- 1 – 2 tablespoons Tandoori spice ( see below), garam masala spice or Tandori Glory Spice
Serve with cooked rice or grain ( both optional) and optional Green Harissa Sauce, fresh Italian parsley leaves ( or cilantro). Slivered almonds, pomegranate seeds, would be nice too.
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
- 1/4 –1/2 teaspoon cayenne pepper ( optional)
- 1/4 teaspoon ground cinnamon
- 1/4– 1/2 teaspoon salt
Instructions
Pre heat oven to 425F. If serving with rice, set it to boil on the stove. Add a cinnamon stick for added aroma. 🙂
Cut cauliflower and onion and place them along with chickpeas, on a parchment lined sheet-pan, along with the chicken breast if using.
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.
Notes
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.
Nutrition
- Serving Size: with ½ cup rice per serving
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
Keywords: tandoori bowl, Indian bowl, vegan buddha bowl Indian, tandoori glory
so goooooooooooooooooo ddddddd!!!!!!!!!!!!!!!!!!!!!!!!!!!!! for vegetarians
★★★★★
Yay! Glad you enjoyed Yaamini!
Have made this a couple times and just keep it vegetarian, I have added a bit of hummus to it and lots of lettuce mixed greens too. Easy and like getting lots of veggies for lunches. I do make the whole head of cauliflower while I am at it.
Sounds perfect Frances!
I love, love, LOVE this recipe! It’s delicious and super easy. It has become one of my go-to weeknight meals. Thanks so much!
★★★★★
Glad you enjoy this Heather!
So delicious! We have some picky eaters in the house, so I made coconut rice instead. It complimented the dish and was a big hit.
★★★★★
Love it Krista!
Delicious!
Every dish I have tried of yours has been amazing, well almost, the sour dough bread receipt took a few times to get it right, but that was on me.
★★★★
Absolutely delicious. The mildness of the cauliflower contrasts beautifully with the spice. My vegetarian husband and I (omnivore) are loving your blog. About 8 recipes in, and every one is a winner going into our rotation!
Awww thanks Emily! Appreciate this!
Can this be made with frozen cauliflower? If so, what adjustments need to be made to the recipe to accommodate for frozen cauliflower?
I actually haven’t tried it with frozen cauliflower. Is it cooked? or Raw?
Needed to use up a bunch of mint and cilantro I had leftover from my first vegan dinner party (mediterranean themed, with falafel and tabbouleh), and found the mint cilantro chutney recipe on this site. So then I needed a main course to go with my chutney and used this one — loved it! So simple and delicious! My husband took a huge serving, and then went back for seconds. I used a whole red onion and whole (small) head of cauliflower, instead of a half of each (I have large sheet pans). And I took a lazy short-cut with the spice mix, and just mixed 1TBL of Indian Curry Powder with 1TBL paprika (not sure if it was as good as the recommended recipe, but it was really good). The chutney was delicious too, and paired beautifully with this dish (subbed vegan yogurt for regular, and added ahandful of unsweetened/unsulfured coconut flakes to thicken it up a bit). Made a pot of brown basmati rice to go with it, and followed the recommendation of including a cinnamon stick — it was so aromatic — lovely scents and a beautiful plate. Thank you!
★★★★★
Sounds so good! Thanks for the comment!
I wish I could share a picture here, to show how pretty this dish is! It was a simple throw-together meal component for our Thursday supper and it was delicious!! I made my own Tandoori blend, per the directions and I made the vibrant Harissa sauce, too! It pulled it all together! Thank you!!
★★★★★
The spiceologist is implying Tandoori is a Moroccan spice, (per label) it is not….it’s Indian.
I know…I agree, it’s confusing. 😉
This is absolutely delicious. Thank you for such wonderful recipes
Hi Sylvia. I made a green harissa yogurt sauce from a recent recipe you shared (wonderful). But whenever I mix yogurt in the blender with vegetables and leafy things like cilantro, it comes out super thin. Is there a trick to keeping it thicker and saucier? I thought about blending the ingredients into a pesto, sort of, and just stirring into the yogurt.
That would work too…or use a food processor and pulse.
I adjusted the recipe- thanks for the feedback!
I live in Washington too, what store can you find the Spiceologist blends? Looks yummy and would love to make it! Thanks!
Hi Kelly! Here in Spokane it’s at Super One, Rosauers and Huckleberries. Also at William Sonoma.