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sweet & spicy cauliflower chickpea bowls

Course Main Course
Cuisine Asian
Keyword bowls, cauliflower, chickpeas
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients

for the cauliflower and chickpeas:

  • 1 (24oz) bag cauliflower florets
  • 2 (15oz) cans chicken peas drained
  • 3 tbsps maple syrup
  • 2 tbsps olive oil
  • 2 tbsps soy sauce
  • 1 tbsp sesame oil
  • 2 tsps sriracha
  • 1 tsp garlic powder
  • healthy pinch salt and pepper

for the coconut rice:

  • 1 ½ cups dry white rice
  • 1 (15oz) can full fat coconut milk
  • ¼ cup water
  • pinch of salt

for the yogurt sauce:

  • ⅓ cup plain greek yogurt
  • 2-3 tbsps milk
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • healthy pinch salt, pepper, garlic powder, and dried oregano

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

  2. Combine coconut rice ingredients in a medium saucepan. Bring to a boil of med-high heat. Once boiling, reduce heat to low, cover, and let simmer until liquid has absorbed into rice, about 20-25 minutes.

  3. In a large bowl, toss together cauliflower florets, chickpeas, maple syrup, olive oil, soy sauce, sesame oil, sriracha, garlic powder, salt, and pepper until well coated. Arrange mixture on the prepared baking sheet. Roast in the oven until the cauliflower is soft and slightly caramelized, about 30-40 minutes.
  4. Meanwhile, whisk together all yogurt sauce ingredients in a measuring cup with smooth.
  5. Divide coconut rice between bowls then top with roasted cauliflower and chickpeas plus a drizzle of yogurt sauce!