Quick and healthy Crispy Turmeric Cauliflower and Chickpea Rice Bowls. Cauliflower tossed with turmeric and spices, roasted with chickpeas until crispy, then served over fluffy white rice and topped with fresh cucumber and avocado, drizzled with a creamy yogurt dressing. So delicious! Each mouthful has hints of crispy, creamy, spicy-sweet flavour. Major bonus – this comes together in no time at all!
Vegetarian? Yep! Gluten-free? Yep! Healthy? Yep! Delicious? Absolutely!
The cauliflower is the shining star of this recipe. It’s oven-roasted with lots of turmeric, paprika, and cayenne pepper. Throw it in the oven, then about halfway through cooking, add the chickpeas. Drizzle on a little honey to help the cauliflower caramelize and become sweet and spicy. By the time it comes out of the oven, it’s extra crispy with just the right amount of char and so much flavour. It is delicious!
The rest is easy. Dice up some cucumber and avocado and make the dressing. It’s simply greek yogurt, lemon juice and garlic. Only three ingredients but it makes the most delicious creamy accompaniment. Lastly, cook up your favourite rice.
By the time the rice has cooked, the cauliflower should be done as well. And then, all that’s left to do is put it all together. Enjoy immediately – while the cauliflower and chickpeas are extra crisp.
Takes less than an hour to create. Not only delicious but fun too!
Now some keen-eyed individuals may notice there’s an ingredient missing from the picture. I had excitedly prepared a jar of pickled red onions this morning. The vibrant purple would make these bowls so colourful. But sadly it wasn’t until our bowls were licked clean that I realised I had left off the onion! Truly a heartbreaking moment. I highly recommend including it though, it adds an extra tanginess that ties everything together so well.
Pickled red onions are easy to make yourself, simply combine in a jar half a sliced red onion with equal parts water and vinegar, 1 tablespoon of sugar and a big pinch of salt. The amount of liquid will depend on the size of the jar you have. Make a few hours before or even the night before. I always like to have a jar of these pickled onions in the fridge to serve with all sorts of meals.
Here are some more healthier, veggie-packed recipes:
- Roasted red pepper and burrata flatbread
- Healthy green pea pasta
- Healthier one-pot taco pasta
- Hearty winter chicken and vegetable pasta soup
- Peanut chicken noodle salad
And finally, if you like these Crispy Turmeric Cauliflower and Chickpea Rice Bowls be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
CRISPY TURMERIC CAULIFLOWER AND CHICKPEA RICE BOWLS
Course: LunchDifficulty: Easy4
servings15
minutes30
minutes45
minutesCrispy, spiced cauliflower on a bed of fluffy rice with fresh veggies and a creamy yogurt dressing.
Ingredients
1 head of cauliflower
1/4 cup olive oil
1 tbsp turmeric
1 tsp smokey paprika
1 tsp cayenne pepper
1 cup rice
1 can chickpeas, drained and rinsed
1 avocado, diced
1/2 cucumber, cut into small cubes
1/4 of a pickled red onion
fresh coriander for garnish
- Yogurt dressing
1 cup greek yogurt
juice of 1/4 lemon
2 tsp minced garlic
Directions
- Preheat oven to 200° C. On a baking sheet, combine the cauliflower, olive oil, turmeric, paprika, cayenne pepper, and salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender.
- Remove the cauliflower from oven and add the chickpeas. Drizzle over honey, toss to combine and evenly coat everything. Roast another 15 minutes, until charred.
- Meanwhile cook the rice of your choice.
- To make the dressing, stir together the yogurt, lemon juice and garlic.
- Serve up the rice topped with the cauliflower, chickpeas, cucumber, avocado, pickled red onion and coriander. Drizzle over the yogurt dressing.
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