Ingredients
Scale
For the Bowl:
- 1 medium head of cauliflower (cut into bite-sized florets)
- 1 can of chickpeas (drained and rinsed)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt and pepper to tast
For the Garlic Yogurt Sauce:
- 1 cup Greek yogurt (plain)
- 2 cloves garlic (minced)
- Juice of ½ lemon
- Water (to thin, as needed)
Instructions
- Roast the Cauliflower and Chickpeas:
Preheat your oven to 400°F (200°C).
Toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, chili powder, salt, and pepper.
Spread them out in a single layer on a baking sheet.
Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy. - Prepare the Garlic Yogurt Sauce:
In a small bowl, combine Greek yogurt, minced garlic, and lemon juice.
Add water little by little, stirring until you reach your desired sauce consistency.
Season with a pinch of salt and pepper to taste. - Assemble the Bowl:
Once the cauliflower and chickpeas are done roasting, place them in a bowl or on a plate.
Drizzle the garlic yogurt sauce over the top.
Garnish with extra lemon or herbs if desired. - Enjoy your spicy, creamy, and satisfying bowl!
Notes
- Calories: 350
- Protein: 12g
- Carbs: 40g
- Fiber: 9g
- Fat: 18g
- Sugars: 6g
- Sodium: 250mg
- Prep Time: 10 minutes
- Cook Time: 30 minutes