Moroccan Cauliflower Chickpea Bowls | Feasting At Home

You’ll love these roasted Cauliflower Chickpea Bowls! Spiced cauliflower and chickpeas served over Moroccan rice with spinach, almonds, and pomegranate seeds. A tasty wholesome dinner bursting with flavor! Vegan-adaptable.

You'll love these roasted Cauliflower Chickpea Bowls! Spiced cauliflower and chickpeas served over Moroccan rice with spinach, almonds, and pomegranate seeds. A tasty wholesome dinner bursting with flavor!  Vegan-adaptable.

Here’s a tasty dinner we think you’ll like: Moroccan Cauliflower Chickpea Bowls! Moroccan spiced veggies roast on a sheet pan in the oven while Moroccan rice simmers on the stove. Make the sauce and assemble the bowls and dinner is ready!

What You’ll Need (ingredients)

  • Cauliflower: cut into florets
  • Chickpeas: drained, rinsed, patted dry
  • Onion: red onion or sweet onions, sliced into ½-inch thick rings or wedges
  • Spices: salt, garlic powder, black pepper, brown sugar, cumin, cinnamon, coriander, cloves and ground ginger. One cinnamon stick for the rice- optional.
  • Moroccan Rice – seasoned basmati rice (white or brown) with currants or raisins (or feel free to sub other grains; quinoa, millet, farro.)
  • Baby Spinach (or other greens)
  • Garnishes: Pomegranate seeds, toasted almonds, herbed yogurt sauce.
seasoning a chickpea bowl

Moroccan Bowls (instructions)

Step one: Preheat the oven and start the Moroccan Rice. Season water with spices, bring to boil, add the basmati rice and simmer covered on low heat, until tender.

Step Two: Roast the veggies. Place the cauliflower, chickpeas and onion on a parchment-lined sheet pan. Drizzle or spray with olive oil. Mix the spice blend together and sprinkle over the veggies. Bake for 20 minutes or until cauliflower is tender and slightly caramelized.

Step three: Make the Herby Yogurt Sauce.

Step four: Assemble the Bowls! Divide the Moroccan rice among bowls and top with baby spinach. Add the roasted veggies, drizzle with yogurt sauce, and garnish with toasted almonds and pomegranate seeds.

Moroccan Cauliflower Chickpea Bowls with Basmati rice and yogurt sauce.

Storage and Meal Prep

The roasted veggies, Moroccan rice and yogurt sauce will keep up to 3 days in the refrigerator and can also be made up to 3 days ahead. The rice can be frozen for up to 3 months.

Health Benefits of Chickpeas

Chickpeas, also known as garbanzo beans, are delicious and packed with several health benefits. Here are some of the health benefits of chickpeas:

  1. Rich in fiber: Chickpeas are an excellent source of dietary fiber, which helps promote healthy digestion, regulate blood sugar levels, and support weight management by increasing feelings of fullness.
  2. Plant-based protein: Chickpeas are a great source of plant-based protein, making them a valuable addition to vegetarian and vegan diets. Protein is essential for building and repairing tissues, supporting muscle health, and maintaining a strong immune system.
  3. Heart-healthy: The high fiber and low glycemic index content of chickpeas contribute to heart health. They help in reducing LDL (bad) cholesterol levels and lowering the risk of heart disease.
  4. Regulates blood sugar: The complex carbohydrates in chickpeas are digested slowly, causing a gradual rise in blood sugar levels. This helps in preventing blood sugar spikes and promotes stable energy levels.
  5. Promotes weight management: Due to their high fiber and protein content, chickpeas can make you feel fuller for longer periods, reducing cravings and overeating. Including chickpeas in meals can aid in weight management and may help prevent weight gain.

Hope you enjoy these bowls….let us know what you think in the comments below!

xoxo

Sylvia

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Description

You’ll love these roasted Cauliflower Chickpea Bowls! Spiced cauliflower and chickpeas served over Moroccan rice with spinach, almonds, and pomegranate seeds. A tasty wholesome dinner bursting with flavor! Vegan-adaptable.


Moroccan Rice

Roasted Veggies

Moroccan Spice Blend

Herby Yogurt Sauce

Bowl additions


  1. Preheat oven to 425F.
  2. Start the Rice. In a medium pot, place water, spices and salt to boil. Rinse the rice, drain it, and add it to boiling water. Cover, lower heat to simmer. White basmati rice rice will take 20 mins and brown rice will take 40 mins. See notes. 
  3. Prep the veggies. Cut cauliflower and onion and place them along with drained chickpeas, on a parchment lined sheet-pan. Drizzle all with olive oil.  Mix together the spice blend in a small bowl and sprinkle with the spice blend.  Give things a little toss. 
  4. Bake in the oven for 20-25 minutes. Check, toss, and cook for 5 more minutes if necessary. See notes. 
  5. Make the Herby yogurt sauce. Mix ingredients together in a medium bowl. 
  6. Assemble the bowls. Divide rice among bowls. Top with a handful of baby spinach. Add warm roasted cauliflower, onions, and chickpeas. Top with a drizzle of yogurt sauce, fresh pomegranate seeds, and almonds. 


Notes

Basmati Rice: Liquid /Rice ratios and cooking times may vary depending on what type of basmati rice you are using. Always read the package directions and adjust. 

Protein: You can add chicken breast to the sheet pan ( brush with olive oil and season with the spice blend). Small chicken breasts will cook in about 20 minutes at 425F. If they are big, they will take longer. Thighs will take longer still, especially bone-in, skin on. …and you may want to cook them in a separate baking dish, so you can pull the veggies out sooner.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 502
  • Sugar: 7.3 g
  • Sodium: 1017.3 mg
  • Fat: 16.2 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 75.3 g
  • Fiber: 10.1 g
  • Protein: 16.5 g
  • Cholesterol: 6.2 mg

Keywords: Moroccan bowls, chickpea bowl, Chickpea bowl recipe, chickpea cauliflower bowl, chickpea bowl recipe, cauliflower bowl,

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