Roasted Cauliflower Sweet Potato Chickpea Bowl
Published on February 28, 2024
Quick Summary
Roasted Cauliflower, Sweet Potato, Chickpea Bowl- spiced roasted cauliflower, sweet potatoes, and chickpeas are combined with greens, quinoa, cucumber, avocado, pickled red onions, and tahini dressing to make a delicious and healthy bowl! This is a great meal prep recipe and perfect for lunch or dinner!
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Pin ItI make roasted vegetables every single week. I always mix up the veggies, depending on the season and my mood, but cauliflower and sweet potatoes are my my favorite. I love using them to make these Roasted Cauliflower Sweet Potato Chickpea Bowls.
I love bowls because they are easy to customize, satisfying, and full of flavor. This bowl recipe starts with spiced roasted cauliflower, sweet potatoes, and chickpeas for protein. Roasting the veggies brings out their flavor and makes the chickpeas crispy.
To bulk up the bowls, I like to add greens and quinoa. Now for the fun part, add lots of delicious toppings, cucumber, tomatoes, avocado, pickled red onions, and tzatziki sauce…and more, go crazy! Finish with a hefty drizzle of tahini dressing and WOW! You will love every single bite! There are so many delicious flavors going on!
I love this recipe because you can meal prep the ingredients in advance and keep in the fridge. Build the bowls when you are ready. They make a great quick and easy lunch or dinner that is healthy and delicious!
Table of Contents
Bowl Ingredients
- Cauliflower– chopped into small florets.
- Sweet potato– chopped into 1/2-inch cubes.
- Chickpeas– I use canned chickpeas (garbanzo beans) to keep the recipe super simple. Rinse and drain before using.
- Olive oil– drizzle over the veggies!
- Spices– smoked paprika, garlic powder, cumin, chili powder, turmeric, salt, & pepper!
- Quinoa– I like to use quinoa for an extra boost of protein, but rice, farro, orzo, or couscous would be good too!
- Greens– chopped kale, Romaine, arugula, spinach, or spring mix
How to Make Roasted Cauliflower Sweet Potato Chickpea Bowl
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, combine the cauliflower florets, sweet potato cubes, and chickpeas.
- Drizzle with olive and toss until well coated. Add the smoked paprika, garlic powder, cumin, chili powder, turmeric, salt, and pepper.
- Spread the veggie chickpea mixture onto the prepared baking sheet in an even layer.
- Place the pan in the oven and roast, stirring once, until the cauliflower and sweet potatoes are tender with crispy, browned edges., about 25 to 30 minutes.
Toppings & Dressing
While the veggies and chickpeas are roasting, prep the other bowl ingredients. This is a great meal prep recipe because you can make the quinoa, pickled red onions, tzatziki, and tahini dressing in advance.
Other topping ideas:
- Diced cucumber
- Diced tomatoes
- Sliced avocado
- Fresh herbs– Italian parsley, dill, cilantro!
- Feta cheese– omit for dairy-free or vegan!
- Olives– remove the pits.
- Hummus– my homemade hummus is the BEST!
Assembling the Bowls
To assemble the bowls: place cooked quinoa in bowl(s) and top with greens of your choice, the veggie chickpea mixture, cucumber, tomatoes, pickled red onions, avocado, and dollop of tzatziki…and whatever other toppings you want! Drizzle with tahini dressing and serve immediately.
You can serve with pita bread, naan bread, or pita chips!
Storing Tips
- Once the bowl is assembled, it’s best the day it’s made.
- You can meal prep the ingredients and keep them in the fridge! Just store all of the ingredients in individual containers. I like to prep on Sunday so I can eat a bowl for lunch all week!
- To reheat the veggies & chickpeas: use an air fryer! You can also place the veggies & chickpeas on a baking sheet and place in a 350 degree F oven and heat until warm. Or place the mixture in a large skillet and heat over medium heat, tossing occasionally until heated through. You can use the microwave, but it will make the veggies and chickpeas a little mushy.
More Bowl Recipes
- Burrito Bowl
- Greek Chicken Bowls
- Savory Breakfast Bowl
- Greek Grilled Vegetable Bowls
- Roasted Vegetable Quinoa Bowls
- Chickpea Shawarma Bowls
Roasted Cauliflower, Sweet Potato, Chickpea Bowl
Ingredients
For the Veggies & Chickpeas:
- 1 small head cauliflower, chopped into small florets
- 1 large sweet potato, chopped into 1/2-inch cubes
- 15 oz can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
To Assemble the Bowls:
- Cooked quinoa (can use farro, rice, or couscous)
- Greens (chopped kale, Romaine, arugula, spinach or spring mix)
- Diced cucumber
- Diced tomatoes
- Pickled Red Onions
- Sliced Avocado
- Tzatziki Sauce
- Feta Cheese
- Hummus
- Tahini Dressing, I double the recipe
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, combine the cauliflower florets, sweet potato cubes, and chickpeas.
- Drizzle with olive and toss until well coated. Add the smoked paprika, garlic powder, cumin, chili powder, turmeric, salt, and pepper.
- Spread the veggie chickpea mixture onto the prepared baking sheet in an even layer.
- Place the pan in the oven and roast, stirring once, until the cauliflower and sweet potatoes are tender with crispy, browned edges., about 25 to 30 minutes.
- While the veggies and chickpeas are roasting, prep the other bowl ingredients. This is also a great meal prep recipe because you can make the quinoa, pickled red onions, tzatziki, and tahini dressing in advance.
- To assemble the bowls, place cooked quinoa in bowl(s) and top with greens of your choice, the veggie chickpea mixture, cucumber, tomatoes, pickled red onions, avocado, and dollop of tzatziki. Drizzle with tahini dressing.
Nutrition
Have you tried this recipe?
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I am totally making this tonight.
Yay! Enjoy!
This sounds amazing. Making it this weekend!
I hope you love the bowls!
We made these bowls this last week and LOVED them!! Thank you, thank you for always having the best recipes and of all variety; healthy, comfort and obviously the best cookies.
Thanks so much!
Always looking for a good vegetarian option. This was full of flavor and is now a favorite weeknight meal.
This was delicious- it tastes like something I would order in a restaurant! I’ve made it twice now and it’s such a great meal prep lunch option. I just store the roasted veggies-chickpeas separate and reheat throughout the week. I love all the different textures and flavors- so good!
Glad you loved the recipe!
This was DELICIOUS! Thank you!
You are welcome!
Hi. Thank you for this recipe. I really enjoyed it. I was concerned by the homemade tzatziki, tahini dressing, roasted veggies AND pickled red onions. I thought I’d peter out, but it came together very quickly. I did it in stages. The shredded cucumber went in the fridge to drain the night before. I prepped the rest of the tzatziki so I could just throw in the cucumber the next day. I also made the tahini dressing the day before. Day of…. Roast the veggies …. Then pickle the onions. As the veggies cooled, I chopped tomatoes and avocado. Not too shabby.
It was very tasty. It also makes a lot. The pickled onions and feta really made the dish, I think.
I also felt my nutritionist would be proud. She always wants me to eat more of a variety of veggies each week. Boom! This is like…. What? Ten veggies. A bean. A seed. And a healthy oil. Oh, and two other healthy fats. (Sesame seed and avocado).
Very nice!
Nice job! Yes, you can prep a lot in advance. The flavors are SO good!