Download Stashcook Now. Get the best meal planning app for your family.

Spiced Cauliflower Chickpea Bowl with Cilantro and Almonds Recipe

Spiced Cauliflower Chickpea Bowl with Cilantro and Almonds recipe


This is a yummy bowl with spiced cauliflower and chickpeas. It has quinoa, crunchy almonds, and fresh cilantro. It's a healthy meal with lots of flavors. You cook the quinoa and roast the cauliflower. Then mix it all in a bowl and eat!


1 medium head cauliflower, cut into bite-sized florets
240 ml vegetable broth
1 cup quinoa, rinsed
1 (400 g) can chickpeas, drained and rinsed
1/2 cup sliced almonds
1 small bunch cilantro, leaves picked and chopped
2 tbsp extra virgin olive oil
1 tsp curry powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice
1/2 cup plain Greek yogurt
1 tbsp tahini


Preheat your oven to 230°C (450°F).
In a saucepan, mix the quinoa with the vegetable broth. Bring it to a boil, then cover and simmer for 15 minutes. Turn off the heat and let it sit covered for 5 more minutes.
While the quinoa cooks, mix olive oil, curry powder, garlic powder, salt, and pepper in a big bowl. Add the cauliflower and chickpeas and stir until they're all covered in the spice mix.
Spread the cauliflower and chickpeas on a baking sheet. Roast them in the oven for 20 minutes, until the cauliflower is soft and a little brown.
In a small bowl, mix the Greek yogurt, tahini, and lemon juice to make a sauce.
Toast the sliced almonds in a dry pan over medium heat until they're golden brown. Be careful not to burn them!
Put the cooked quinoa in a big bowl. Add the roasted cauliflower and chickpeas, and the chopped cilantro. Mix it all up.
Serve the bowl with a spoonful of the yogurt sauce and sprinkle toasted almonds on top. Enjoy your meal!

© Copyright 2024 Stashbox Ltd. All rights reserved.