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!!
Spicy Cauliflower Chickpea Quinoa Bowl
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!
Instructions
- Heat oven to 400 degrees F
- Place cauliflower and chickpeas in a large bowl.
- 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.
- Place veggies on a rimmed baking sheet and roast at 400 for 30-45 minutes, flipping every 15 minutes.
- While roasting veggies, cook quinoa according to package directions, and then set aside.
- 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.
