Roasted Cauliflower Bowls

Roasted Cauliflower Bowls with chickpeas, quinoa, and sautéed spinach are perfect for meal prep, lunch, or dinner. Roasted cauliflower and chickpeas are perfectly spiced and baked on a sheet pan for an incredible grain bowl topping.

Why You’ll Love This Recipe

I love a good grain bowl, and I love trying different combinations of protein, veggies, and toppings for them. This recipe started as a clean-out-the-fridge night, but now I can’t stop making it!

Spiced cauliflower and chickpeas are roasted on a sheet pan and then served over quinoa. Top that with some sautéed baby spinach, quick pickled onions, and a drizzle of my favorite lemon tahini sauce, and you have the BEST chickpea bowls you’ll want to make over and over again.

They’re perfect for meal prep or a nourishing meal for lunch or dinner. Quinoa bowls are easy to customize, so choose your favorite toppings and enjoy!

These plant-based bowls are perfect for a Meatless Monday or whatever day you want to eat them.

Do you also think cauliflower is an underrated vegetable? Try these crispy cauliflower bites or this air fryer cauliflower parmesan.

Ingredients

For the Roasted Cauliflower and Chickpeas

• Chickpeas: Just one can of chickpeas, rinsed and drained. You’ll pat them dry with a clean kitchen towel to ensure the spices stick to them and they crisp up in the oven.
• Cauliflower: Use a medium head cauliflower, cut into bite-sized florets. You could also buy a bag of florets if you prefer.
• Olive Oil: A good drizzle of extra virgin olive oil.
• Spices: You’ll need cumin, garlic powder, smoked paprika, and sea salt. You can substitute the smoked paprika for regular paprika if you don’t like the smoky flavor.

For the Bowls

• Quinoa: Uncooked white or triple-color quinoa. Read more about how to make quinoa.
• Broth: Low sodium vegetable broth to cook the quinoa in. Though you could use water, broth gives it so much more flavor. You can swap out for chicken broth if you don’t need the bowls to be vegetarian or plant-based.
• Olive Oil: You need a small drizzle of extra virgin olive oil to sauté the spinach.
• Baby Spinach: Several handfuls of baby spinach to sauté for a bowl topping. You can swap out for baby kale.
• Red Onion: Quick pickled red onions are an excellent addition for even more flavor. You can substitute for regular thinly sliced red onions. Adding onions to the bowls is completely optional, but I love the pop of color and flavor it gives.
• Lemon Tahini Sauce: Tahini (I like Soom), extra virgin olive oil, lemon juice, cold water, honey or pure maple syrup, minced garlic, and sea salt all come together for the perfect sauce to drizzle on top.

*The full ingredient list with amounts is in the recipe card below.

How to Make Cauliflower Bowls

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
2. Pat the chickpeas dry with a clean kitchen towel. Place them on the prepared baking sheet along with the cauliflower florets. Drizzle with the olive oil and season with cumin, garlic powder, paprika, and salt. Toss to combine, then spread evenly on the baking sheet. Bake for 20-25 minutes, tossing halfway, until golden.
3. Meanwhile, add the quinoa and broth to a medium saucepan. Bring to a boil, lower the heat and cover. Simmer until the liquid is absorbed and the quinoa is fluffy, about 15 minutes.

4. In a large skillet, heat 1 tsp extra virgin olive oil over medium low heat. Add the spinach and cook, stirring occasionally, until wilted, about 2-3 minutes.
5. Prepare the lemon tahini sauce by whisking together all the ingredients until fully combined. Taste and adjust as needed.
6. Assemble the bowls. Divide the quinoa between 4 bowls. Top with the roasted chickpeas and cauliflower, sautéed spinach, and pickled red onions. Drizzle with the lemon tahini sauce. Serve warm and enjoy!

Expert Tip: Roast the chickpea cauliflower mixture on a rimmed baking sheet until the chickpeas are slightly crispy and the cauliflower is tender on the inside and slightly crispy on the outside.

Variations

• Add more protein. To make it even heartier, add some grilled chicken or tofu.
• Use a different grain. You can swap the quinoa for white or brown rice, couscous, or farro.
• Swap out the sautéed spinach. Instead of spinach, you could sauté some kale. Want to add raw greens instead of sautéed? Try a handful of baby spinach, kale, or arugula in each bowl.
• Try a different sauce. Not a fan of tahini sauce? Try a tangy yogurt sauce, dollop of hummus, tzatziki, or whipped feta. Lemon vinaigrette would also work well drizzled over these bowls.
• Add some fresh herbs. Some fresh parsley, cilantro, or dill could add a bright and fresh flavor.
• Swap out or add your favorite toppings. Other great options are roasted sweet potatoes, black beans, avocado, feta cheese, micro greens, sliced radishes, or diced apples.

Serving Suggestions

Serve these spiced roasted cauliflower bowls on their own for lunch or dinner. For even more protein, top them with grilled chicken or tofu. They’re also excellent served with pita or garlic naan.

Since they’re great, either warm or cold, they’re one of my favorite meal prep recipes. Assemble the bowls in meal prep containers, then just grab and go when you’re ready to eat it.

Make Ahead and Storage

Make Ahead: These bowls last a few days in the fridge, so they’re great for meal prepping. Assemble the bowls in your storage containers, then refrigerate until you’re ready to eat.

To Store: Refrigerate in an airtight container for up to 3 days.

Frequently Asked Questions (FAQ’s)

More Vegetarian Meals

• Orange Tofu
• Sweet Potato and Kale Quinoa Bowls
• Kale Salad with Tahini Dressing
• Sweet Potato Taco Bowls
• Teriyaki Tofu Stir Fry with Green Beans

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