Description
These Chickpea Cauliflower Arugula Yogurt Bowls feature tahini infused yogurt topped with cumin and coriander roasted cauliflower and chickpeas, cucumber, fresh arugula, and toasted pine nuts for a super easy, healthy, flavorful meal in under 30 minutes!
Ingredients
Units
Scale
- 10 oz cauliflower florets
- 15 oz can chickpeas, drained
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ~3 tbsp olive oil
- arugula
- cucumber
- 1/4 cup pine nuts, toasted
- crispy tofu, (optional)
- salt & pepper, to taste
Lemony Tahini Yogurt Sauce
- 1 cup unsweetened plain dairy-free yogurt
- 1 tbsp minced garlic
- 1 lemon, juiced
- 1 tbsp tahini
- salt & pepper, to taste
Instructions
- Preheat oven to 400°. Mix garlic, coriander, cumin, and 3 Tbsp. oil in a large bowl. Add cauliflower and chickpeas; season with salt and pepper. Toss to coat
- Transfer cauliflower mixture to a parchment-lined rimmed baking sheet. and bake, tossing halfway through, until chickpeas and cauliflower are golden brown and cauliflower is tender, about 20 minutes
- If you’re making crispy tofu with this dish, cut your pressed tofu into strips/cubes, drizzle with olive oil, season with salt + pepper and heat in a skillet over medium heat until they start to turn golden and crisp up, tossing frequently to get all sides crispy
- Meanwhile, mix yogurt, 1 tbsp lemon juice, tahini, garlic, salt and pepper in a small bowl, then spread yogurt mixture in serving bowls
- Toast your pine nuts in a dry skillet over medium heat, tossing frequently until they start to turn golden brown
- Spoon the cauliflower and chickpeas into the bowls and top with fresh arugula, sliced cucmbers, toasted pine nuts and cripsy tofu (if including)
Notes
** Recipe adapted from Bon Appetit
- Prep Time: 0 hours
- Additional Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Serving Size: 1 Servings