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You'll love these roasted Cauliflower Chickpea Bowls! Spiced cauliflower and chickpeas served over Moroccan rice with spinach, almonds, and pomegranate seeds. A tasty wholesome dinner bursting with flavor! Vegan-adaptable.

Moroccan Cauliflower Chickpea Bowls

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Description

You’ll love these roasted Cauliflower Chickpea Bowls! Spiced cauliflower and chickpeas served over Moroccan rice with spinach, almonds, and pomegranate seeds. A tasty wholesome dinner bursting with flavor! Vegan-adaptable.


Ingredients

Units Scale

Moroccan Rice

  • 1 cup basmati rice– white basmati rice cooks in 20 minutes (vs. brown basmati rice: 40 mins)
  • 1 1/2 cups water (or 1 3/4 cups if using brown basmati rice – see package directions)
  • 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 cup raisins or dried currants

Roasted Veggies

  • 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
  • one onion, sliced
  • 23 tablespoons olive oil

Moroccan Spice Blend

  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon brown sugar, optional
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Herby Yogurt Sauce

  • 1 cup plain yogurt or coconut yogurt
  • 1 cup Italian parsley or cilantro (a combination is nice)
  • 1 garlic clove, grated
  • 1 teaspoon coriander (or cumin)
  • 1/2 teaspoon paprika or smoked paprika
  • 1/4 teaspoon salt

Bowl additions

  • 3 cups baby spinach
  • 1/2-3/4 cup pomegranate seeds
  • 1/4 cup toasted slivered almonds.

Instructions

  1. Preheat oven to 425F.
  2. Start the Rice. In a medium pot, place water, spices and salt to boil. Rinse the rice, drain it, and add it to boiling water. Cover, lower heat to simmer. White basmati rice rice will take 20 mins and brown rice will take 40 mins. See notes. 
  3. Prep the veggies. Cut cauliflower and onion and place them along with drained chickpeas, on a parchment lined sheet-pan. Drizzle all with olive oil.  Mix together the spice blend in a small bowl and sprinkle with the spice blend.  Give things a little toss. 
  4. Bake in the oven for 20-25 minutes. Check, toss, and cook for 5 more minutes if necessary. See notes. 
  5. Make the Herby yogurt sauce. Mix ingredients together in a medium bowl. If you want it thinner, add a splash of water or olive oil to achieve desired consistency. 
  6. Assemble the bowls. Divide rice among bowls. Top with a handful of baby spinach. Add warm roasted cauliflower, onions, and chickpeas. Top with a drizzle of yogurt sauce, fresh pomegranate seeds, and almonds. 

Notes

Basmati Rice: Liquid /Rice ratios and cooking times may vary depending on what type of basmati rice you are using. Always read the package directions and adjust. 

Protein: You can add chicken breast to the sheet pan ( brush with olive oil and season with the spice blend). 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.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 502
  • Sugar: 7.3 g
  • Sodium: 1017.3 mg
  • Fat: 16.2 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 75.3 g
  • Fiber: 10.1 g
  • Protein: 16.5 g
  • Cholesterol: 6.2 mg