Discover a healthy and vibrant Chickpea and Cauliflower Nourish Bowl recipe packed with flavor and nutrients. This easy-to-make, plant-based meal is perfect for a satisfying lunch or dinner, featuring crispy roasted chickpeas, tender cauliflower, fresh veggies, and a creamy butter bean hummus.
In the realm of vibrant, wholesome meals, the Roasted Chickpeas and Cauliflower Nourish Bowl stands out as a nutritional powerhouse. Packed with plant-based ingredients, it’s a perfect blend of delicious flavors and health benefits. Here’s a breakdown of its key nutritional highlights:
Nutrition and Health Benefits
- High in Protein and Fiber
- Chickpeas and butter beans provide plant-based protein for muscle repair and dietary fiber for improved digestion and satiety.
- Rich in Vitamins and Minerals
- Vitamin C (cauliflower, parsley, lemon juice): Supports immunity and skin health.
- Vitamin K (cauliflower, parsley): Essential for blood clotting and bone strength.
- Iron (butter beans): Boosts oxygen transport in the blood.
- Magnesium (butter beans): Aids in muscle and nerve function.
- Calcium (tahini): Promotes bone health.
- Heart Health
- Healthy fats from olive oil and tahini lower bad cholesterol.
- Fiber helps maintain healthy blood pressure and supports cardiovascular health.
- Antioxidant Powerhouse
- Ingredients like tomatoes, parsley, and cauliflower neutralize free radicals and reduce inflammation.
- Digestive Health
- High fiber content from legumes promotes a healthy gut microbiome and regularity.
- Energy Boosting
- Complex carbohydrates from chickpeas and proteins from beans provide sustained energy throughout the day.
Perfect for Dietary Preferences
- Naturally vegan and easy to adapt for gluten-free or keto diets.
- Balanced macronutrient profile suitable for weight maintenance or loss.
This bowl is not just a meal; it’s a vibrant, nutrient-dense option that supports your overall wellness journey. It’s proof that eating healthy can also be a delicious and satisfying experience.
Roasted Chickpeas and Cauliflower Nourish Bowl
Ingredients
For the Roasted Cauliflower:
- 1 head cauliflower, cut into smaller pieces
- 1 small red onion, chopped
- 1 Tbsp EVOO
- 1 Tbsp lemon juice
- 2 tsp garlic powder
- 1 Tbsp cumin
- 1 Tbsp paprika
- 1/4 tsp salt
- 1/4 tsp ground black pepper
For the Roasted Chickpeas:
- 2 14oz canned chickpeas, drained and rinsed
- 1 Tbsp EVOO
- 2 tsp onion powder
- 2 tsp cumin powder
- 2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp ground black pepper
For the Tabouleh Salad:
- 1 bunch curly parsley, finely chopped
- 1/2 red onion, finely diced
- 1 tomato, finely diced
- 1 Persian cucumber, finely diced
- 1 lemon, juiced
- Pinch of salt and pepper
- 1/2 Tbsp EVOO
For the Butter Bean Hummus:
- 1 14oz can butter beans, drained and rinsed
- 1 Tbsp EVOO
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 lemon, juiced
- 1/4 c tahini
- 1 garlic clove
- 2 Tbsp water
- Toppings:
- 1 recipe Quinoa
- Pomegranates
Instructions
- Preheat oven to 400 degrees F.
- Add the cauliflower and onion on a baking tray and add the olive oil and seasonings, and toss to coat.
- Add the chickpeas on a separate lined baking tray and add the olive oil and seasonings, and toss to coat.
- Place the trays in the oven and bake for 35 minutes.
- In the meantime, add all the ingredients for the hummus to a food processor and blend until smooth and creamy. Set aside.
- Now combine the salad ingredients in a bowl. Toss well.
- Remove the cauliflower and chickpeas from the oven and cool for 5 minutes.
- To assemble, layer the bottom of each bowl with the butter bean hummus.
- Top with 1/4 c cooked quinoa.
- Then top with tabouleh salad.
- Now add the roasted chickpeas and cauliflower.
- Garnish with pomegranates.
- Serve immediately.
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