Flavors and textures to satisfy anyone are all found right here in this tandoori chickpea and cauliflower bowl. You have the perfectly roasted cauliflower and butternut squash, the crunchy tandoori chickpeas, that toasted almond olive oil topping, olives, and sliced avocado. Highlight of the day? Easily.
Bowls like this tandoori chickpea and cauliflower bowl are easily some of my favorite. I just pick a couple of vegetables to roast, add some crunchy chickpeas to the mix, and toss in a few other flavorful things, and it’s ready as soon as the vegetables are done roasting. Such an easy nutrient-dense meal, but with a plethora of flavors and textures to make your taste buds dance in every bite.
I added this olive oil and sliced almond mixture instead of a traditional salad dressing, and I am in love. I saw the idea in some food magazine recently, but I can’t remember which one. Anyways, I make a less complicated version of what I saw right here!
The Rundown
1. Roast them veggies and the chickpeas. The cauliflower and butternut squash are marinated in the same mix of basic spices, while the chickpeas get an oomph from tandoori masala. But you can basically add any spice to the chickpeas and they will be fabulous. You might need to roast the cauliflower and butternut squash separately depending on the size of your oven, so I actually roasted the butternut squash and chickpeas on the same sheet and air fried the cauliflower to crisped perfection!
2. Make the olive oil almond garlic topping. This was such a great replacement to traditional dressing. It was warm and crunchy, so it complemented the rest of the warm ingredients in the bowl perfectly. It’s done on the stove in under 10 minutes!
3. Assemble your bowl. Besides the things you prepared, add some chopped kale, olives, and avocado to the mix. ENJOY!
Tandoori Chickpea and Cauliflower Bowl with Crunchy Almond Olive Oil Topping
Ingredients
- 1 14 oz. can of chickpeas
- 1 tsp tandoori masala
- ½ tsp garlic powder
- 1 small head of cauliflower
- ½ butternut squash, cubed
- ½ tsp red chili powder
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp rosemary
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- ¼ cup sliced almonds
- 1 tsp lemon juice
- 1 bunch of kale
- ½ sliced avocado
- ¼ cup sliced kalamata olives
Instructions
- Preheat the oven to 400 F.
- Cut butternut squash into cubes and cut cauliflower into florets. Keep in mind that they probably will not fit on the same baking sheet, so I prepared them separately!
- Brush with olive oil and add half of the quantities listed of the following: red chili powder, black pepper, garlic powder, paprika, rosemary, and salt to taste. Do the same for the cauliflower.
- Bake in the oven for 20 minutes at 400 F or air fry or 12 minutes at 400 F. (See next step before doing so.)
- For the chickpeas, marinate with tandoori masala, garlic powder, salt to taste, and a drizzle of avocado oil. Roast in oven for 25 min at 400 F (on the same sheet as either the butternut squash or cauliflower) or air fryer for 12 min at 400 F.
- Heat 2 tbsp olive oil in a pan over medium heat. Add minced garlic and let it brown for a minute. Then add sliced almonds and lemon juice. Take the pan off the heat once the almonds are nice and toasted.
- Assemble! Start with chopped kale, cauliflower, and butternut squash. Then add chickpeas, olives, and avocado. Finally add the almond olive oil topping for that extra glam factor!
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