Healthy Recipe: Curried Cauliflower & Chickpea Bowls

Curried Cauliflower & Chickpea Bowls

Recipe by Ivy Manning | Photo by Erin Kunkel

If you’re craving curry, don’t call for takeout! This sheet-pan dinner is so easy to slide into the oven. And even though it’s vegetarian, it’s hearty and comforting, studded with chickpeas and nuts. Dish it into a nourishing grain bowl, with a dollop of yogurt and a shower of fresh herbs.

INGREDIENTS

1 head cauliflower (about 2 lb/1 kg), cut into bite-size florets
1 can (15 oz/470) chickpeas, no salt added, rinsed and drained
1 can (15 oz/470 g) diced tomatoes, no salt added, rinsed and drained
½ red onion, thinly sliced
2 tablespoons extra-virgin olive oil
1½ tablespoons curry powder
Salt and freshly ground pepper
Steamed brown basmati rice for serving
½ cup (4 oz/125 g) Greek yogurt, plain, low-fat
¼ cup (1½ oz/45 g) cashews, roasted, unsalted
3 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

Place a large rimmed baking sheet in the oven and preheat the oven to 400°F (200°C). In a large bowl, combine the cauliflower, chickpeas, tomatoes, red onion, olive oil, curry powder, ½ teaspoon salt, and several grinds of pepper, and toss to coat.

Pour the cauliflower mixture onto the hot baking sheet and quickly arrange the ingredients in an even layer. Return the pan to the oven and roast, stirring once, until the cauliflower is tender when pierced with a fork and the vegetables are beginning to brown, about 30 minutes.

Spoon the brown rice into bowls, and top with the cauliflower and chickpea mixture. Dollop with the yogurt, sprinkle with the cashews and cilantro, and serve warm.

Makes 4 servings

Nutrition Facts (per serving)

Calories 404
Protein 17 g
Total fat 14 g
Saturated fat 2 g
Carbs 58 g
Fiber 13 g
Total sugars 8 g
Added sugars 0 g
Sodium 93 mg