Roasted Cauliflower Sweet Potato Chickpea Bowl

I 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!

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!

More Bowl Recipes

• Burrito Bowl
• Greek Chicken Bowls
• Savory Breakfast Bowl
• Greek Grilled Vegetable Bowls
• Roasted Vegetable Quinoa Bowls
• Chickpea Shawarma Bowls

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Vegetarian

Roasted Cauliflower, Sweet Potato, Chickpea Bowl

Spiced roasted cauliflower, sweet potatoes, and chickpeas are combined with lettuce, quinoa, cucumber, avocado, pickled red onions, and tahini dressing to make a delicious and healthy bowl!

4.86 from 7 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Cuisine American

Servings 4

Cook ModePrevent your screen from going dark

Ingredients

  

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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

Calories: 333kcal, Carbohydrates: 50g, Protein: 14g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 678mg, Potassium: 998mg, Fiber: 13g, Sugar: 8g, Vitamin A: 8647IU, Vitamin C: 72mg, Calcium: 115mg, Iron: 5mg

Keywords cauliflower, chickpea, sweet potato

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