Name: Roasted Chickpea Curry Bowl
Prep time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 1 tablespoon curry powder; 0.5 teaspoon salt plus 1/4 tsp., divided; 1 medium head cauliflower (1 3/4 lbs.), cut into florets (8 cups); 1 (15 ounce) can no-salt-added chickpeas, rinsed; 1.25 cups water plus 2 Tbsp., divided; 0.66666668653488 cup quinoa, rinsed; 4 cups baby spinach, coarsely chopped; 2 tablespoons tahini; 1 teaspoon lime zest plus 1 Tbsp. lime juice; 1 clove garlic, minced; 0.125 teaspoon ground pepper

Roasted Chickpea Curry Bowl

4.7

(3)

3 Reviews

You'll get a serious dose of plant-based protein with this meal! The curry-infused cauliflower and chickpeas taste hearty and satisfying, while quinoa adds an extra boost of protein.

Sara Haas, RDN

Updated on August 10, 2020

Prep Time:

25 mins

Additional Time:

10 mins

Total Time:

35 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Diabetes Appropriate Egg Free Gluten-Free Healthy Pregnancy Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil
1 tablespoon curry powder
½ teaspoon salt plus 1/4 tsp., divided
1 medium head cauliflower (1 3/4 lbs.), cut into florets (8 cups)
1 (15 ounce) can no-salt-added chickpeas, rinsed
1 ¼ cups water plus 2 Tbsp., divided
⅔ cup quinoa, rinsed
4 cups baby spinach, coarsely chopped
2 tablespoons tahini
1 teaspoon lime zest plus 1 Tbsp. lime juice
1 clove garlic, minced
⅛ teaspoon ground pepper

Directions

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
Whisk oil, curry powder, and 1/2 tsp. salt in a large bowl. Add cauliflower and chickpeas; toss to coat. Spread evenly on the prepared baking sheet. Roast, stirring once, until tender and browned in spots, about 20 minutes.
Meanwhile, combine 1 1/4 cups water, quinoa, and the remaining 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 12 to 15 minutes. Remove from the heat and fluff the quinoa with a fork. Stir in spinach, cover, and let stand for 5 minutes.
Meanwhile, whisk tahini, lime zest, lime juice, garlic, pepper, and the remaining 2 Tbsp. water in a small bowl.
Divide the quinoa mixture among 4 dinner bowls. Top with the cauliflower-chickpea mixture and a drizzle of the tahini dressing.

Tips

To make ahead: Refrigerate dressing (Step 4) for up to 1 day.

Nutrition Facts (per serving)

337	Calories
15g	Fat
43g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 cup chickpea-cauliflower mixture + 3/4 cup quinoa-spinach mixture + about 1 Tbsp. sauce
Calories 337
% Daily Value *
Total Carbohydrate 43g	16%
Dietary Fiber 10g	36%
Total Sugars 6g
Protein 13g	26%
Total Fat 15g	19%
Saturated Fat 2g	10%
Sodium 625mg	27%
Potassium 748mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.