Roasted Chickpea Curry Bowl
This roasted chickpea curry bowl is a nourishing and flavor-packed meal that brings together protein-rich chickpeas, tender cauliflower, and hearty quinoa, all drizzled with a creamy tahini-lime dressing.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- ½ teaspoon salt, plus 1/4 teaspoon divided
- 1 medium head cauliflower (1¾ lbs.) cut into florets (8 cups)
- 1 (15-ounce) can no-salt-added chickpeas, rinsed
- 1¼ cups water, plus 2 tablespoons divided
- ⅔ cup quinoa, rinsed
- 4 cups baby spinach, coarsely chopped
- 2 tablespoons tahini
- 1 teaspoon lime zest, plus 1 tablespoon lime juice
- 1 clove garlic, minced
- ⅛ teaspoon ground pepper
Instructions
- Preheat your oven to 425°F (218°C) and coat a large rimmed baking sheet with cooking spray.
- In a large bowl, whisk together the olive oil, curry powder, and ½ teaspoon of salt. Add the cauliflower florets and chickpeas, tossing to coat them evenly. Spread them onto the prepared baking sheet in a single layer. Roast for about 20 minutes, stirring once halfway, until the cauliflower is tender and golden-brown in spots.
- While the cauliflower and chickpeas roast, combine 1¼ cups water, quinoa, and the remaining ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce to medium-low, cover, and simmer for 12-15 minutes until the quinoa is tender and the water is absorbed. Remove from heat, fluff with a fork, and stir in the spinach. Cover and let it sit for 5 minutes to lightly wilt the spinach.
- In a small bowl, whisk together the tahini, lime zest, lime juice, garlic, pepper, and the remaining 2 tablespoons of water. Adjust the dressing’s consistency by adding a little more water if needed.
- To assemble, divide the quinoa-spinach mixture among four bowls. Top each bowl with the roasted cauliflower and chickpeas. Drizzle the tahini dressing over the top before serving.