Print

Roasted Cauliflower Chickpea Potato Bowl

Roasted Cauliflower Chickpea Potato Bowl
Print Recipe

The Roasted Cauliflower Chickpea Potato Bowl is a vibrant, nutritious, and satisfying meal that combines roasted cauliflower, crispy chickpeas, and tender potatoes seasoned with warm spices and finished with fresh lemon juice and herbs. Packed with protein, fiber, and wholesome carbohydrates, this easy-to-make bowl is perfect for a healthy lunch or dinner and can be customized to your taste and dietary needs.

Ingredients

Scale

Vegetables & Legumes

  • 1 medium head cauliflower, cut into bite-sized florets
  • 1 15-ounce can chickpeas, rinsed and drained
  • 3 medium Yukon Gold or red potatoes, cubed into evenly sized pieces

Oils & Spices

  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Finishing Touches

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley or cilantro (optional)

Instructions

  1. Prepare the Vegetables: Wash and chop the cauliflower into bite-sized florets. Cube the potatoes into evenly sized pieces to ensure consistent roasting. Rinse and drain the chickpeas thoroughly to remove excess moisture for better crisping.
  2. Season the Ingredients: In a large mixing bowl, combine the cauliflower, chickpeas, and potatoes. Drizzle with olive oil and sprinkle cumin, smoked paprika, garlic powder, salt, and black pepper. Toss everything well until fully coated.
  3. Roast to Perfection: Spread the seasoned vegetables and chickpeas on a baking sheet in a single layer to avoid overcrowding, which helps them roast evenly. Bake in a preheated oven at 425°F (220°C) for 25 to 30 minutes, flipping halfway through, until golden and crisp.
  4. Finish and Serve: Remove from the oven, drizzle with fresh lemon juice, and sprinkle with chopped fresh parsley or cilantro if desired. Toss gently and serve warm for a comforting and nutritious meal.

Notes

  • Cut all vegetables into similar sizes for even cooking.
  • Flip the vegetables and chickpeas halfway through roasting for uniform crispiness.
  • Pat chickpeas dry before roasting to avoid sogginess and enhance crispiness.
  • Use high heat (425°F) for caramelized edges and locked-in flavor.
  • Add fresh herbs and lemon juice after roasting to retain brightness.

Nutrition

Keywords: roasted cauliflower, chickpeas, roasted potatoes, healthy bowl, vegan bowl, gluten free, meal prep, nutritious meal, plant based

Find it online: https://juliaglam.com/roasted-cauliflower-chickpea-potato-bowl/