Spicy Cauliflower Chickpea Quinoa Bowl

Remember that yummy cilantro lime dressing I shared last week? Well, here’s another use for it!

This combination of spicy cauliflower and chickpeas with crunchy bell peppers, red onions, and jalapeños is a fabulously colorful and delicious meal that’s perfect for a meatless dinner night! This recipe (like all of my favorites) is adaptable to suit your preferences and tastes – please take it and make it your own!

The original idea for this dish stemmed from a delicious veggie taco recipe over on Two Peas and Their Pod – you may have seen their photos floating around Pinterest. Just look at those pictures and tell me you don’t want to try those tacos! I made them for Tim and my brother – and although they both enjoyed them, I distinctly remember my brother telling me that meat was a necessary ingredient in tacos. Guess you can’t please everyone! Anyway, I loved the veggie tacos so much that I decided to use the idea of roasting the veggies but exchange tortillas for quinoa instead. The addition of the cilantro lime dressing cools this dish down a bit and adds some more fun color.

Enjoy!!

Heavily adapted from Two Peas and Their Pod

Spicy Cauliflower Chickpea Quinoa Bowl

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Ingredients Method

Ingredients

  

• 1 c uncooked quinoa
• 1 head cauliflower rinsed, chopped into medium sized pieces, and patted dry
• 1 15 oz can chickpeas drained, rinsed, and patted dry
• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp onion powder
• 1 tsp kosher salt
• Juice of 1 lime
• 1 Tbs olive oil
• 1 Tbs water
• Bell pepper red onion, jalapeño (I used the kind from a jar for the vinegary taste), cilantro, etc to taste. I like to add the colorful fresh vegetables to give this dish some crunch and to make it pretty! Add as many as you like or have on hand!
• Salt and pepper to taste
• Cilantro lime dressing find that recipe here!

Method

 

1. Heat oven to 400 degrees F
2. Place cauliflower and chickpeas in a large bowl.
3. Combine chili powder, cumin, garlic powder, onion powder, kosher salt, juice of one lime, olive oil, and water. Pour over cauliflower and chickpeas and stir gently to combine.
4. Place veggies on a rimmed baking sheet and roast at 400 for 30-45 minutes, flipping every 15 minutes.
5. While roasting veggies, cook quinoa according to package directions, and then set aside.
6. Combine roasted vegetables with quinoa in a large bowl. Add as many colorful vegetables as you like and stir to combine. Salt and pepper to taste. Serve with cilantro lime dressing drizzled over the top.