Crispy Chickpea + Cauliflower Bowl with Turmeric Tahini Sauce
You all know by now how much I love a bowl meal, and this is honestly one of my best ones to date. This crispy chickpea + cauliflower bowl features heavily spiced chickpeas, fluffy rice, greens, roasted cauliflower + crispy onions, all drenched in in a creamy, golden turmeric tahini sauce. What could be better?!
The great thing about bowls is that they’re so versatile, so you can really sub out any of the spices or veggies here based on what you have and still be left with an amazing meal. Just make sure you’re still adequately spicing the chickpeas, and plz don’t skimp on the turmeric tahini sauce because it’s the best part and it really ties everything together!
This crispy chickpea + cauliflower bowl is also a great one to prep on a Sunday and enjoy throughout the week (but please re-crisp your chickpeas for a couple mins in the oven or air fryer before serving). Hope you love it!
Crispy Chickpea + Cauliflower Bowl with Turmeric Tahini Sauce
Ingredients
1 head of cauliflower, chopped into small florets
1 can chickpeas, drained, rinsed + dried VERY well
2 tbsp olive oil, plus extra
1 tsp garlic powder, divided
1 tsp onion powder, divided
½ tsp curry powder
¼ tsp coriander
½ tsp turmeric, divided
2 shallots, thinly sliced
⅓ cup smooth tahini
1 lemon
1 clove grate garlic
1 tsp honey or maple syrup, optional (if you want the dressing a little sweeter)
Water to thin the sauce
Sea salt + black pepper
Cooked white or brown rice for serving
Massaged kale or other greens for serving, if desired
Chopped parsley for serving, if desired
Method
Preheat your oven to 410 degrees and line a large baking sheet with parchment.
In a bowl, combine your chickpeas (make sure they’ve been thoroughly dried with paper towel or a clean tea towel!) with 1 tbsp olive oil, plus ½ tsp garlic powder, ½ tsp onion powder, the curry powder, the coriander, ¼ tsp turmeric and ¼ tsp sea salt. Stir to coat, then pour onto one side of your baking sheet. To the other side, add your cauliflower and drizzle with 1-2 tbsp olive oil plus the other ½ tsp garlic powder and ½ tsp onion powder. Add salt and pepper, stir, and roast everything for 40-45 minutes until the cauliflower is deeply browned and the chickpeas are crispy.
Meanwhile, heat a skillet over medium and add olive oil to generously coat it. Once hot, add your sliced shallots and cook them for 6-8 minutes, stirring frequently to prevent burning, until they are golden brown and crispy. Remove, set the shallots on a paper towel to remove excess oil and sprinkle with salt.
In a small bowl or jar, add your tahini, the juice of 1 lemon, the grated garlic and the other ¼ tsp of turmeric and ¼ tsp salt. Whisk until smooth, slowly adding water until you have a creamy, pourable consistency. Taste and add the honey/maple if desired.
Assemble the bowls with a big scoop of brown rice, some greens, and then the crispy chickpeas + cauliflower. Drizzle generously with turmeric tahini sauce, top with some crispy shallots, sprinkle with parsley if desired and enjoy!
Serves 2-4
