why make this recipe
Moroccan Cauliflower Chickpea Bowls are a healthy, flavorful, and colorful option for any meal. They are packed with nutrients, offering a great balance of protein from the chickpeas and plenty of vitamins from the vegetables. This dish also includes fragrant spices that bring warmth and excitement to your taste buds. Plus, it’s vegan and vegetarian-friendly, making it a perfect choice for diverse dietary needs!
how to make Moroccan Cauliflower Chickpea Bowls
Ingredients
- 1 cup basmati rice – white basmati rice cooks in 20 minutes (vs. brown basmati rice: 40 mins)
- 1 ½ cups water (or 1 ¾ cups if using brown basmati rice – see package directions)
- 1 cinnamon stick (or ½ teaspoon ground cinnamon)
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ cup raisins or dried currants
- ½ head cauliflower, cut into florets (or feel free to cook the whole thing and use leftovers for lunch)
- 1 (15 ounce) can chickpeas (1 ½ cups), drained, rinsed, patted dry
- 1 onion, sliced
- 2-3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon cracked black pepper
- ½ teaspoon brown sugar, optional
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup plain yogurt or coconut yogurt
- 1 cup Italian parsley or cilantro (a combination is nice)
- 1 garlic clove, grated
- 1 teaspoon coriander (or cumin)
- ½ teaspoon paprika or smoked paprika
- ¼ teaspoon salt
- 3 cups baby spinach
- ½ – ¾ cup pomegranate seeds
- ¼ cup toasted slivered almonds
Directions
- Preheat your oven to 425°F (220°C).
- In a medium pot, place water, spices, and salt to boil. Rinse the rice, drain it, and add it to the boiling water. Cover and lower the heat to a simmer. White basmati rice will take 20 minutes, and brown rice will take about 40 minutes.
- Cut cauliflower and onion, and place them along with the drained chickpeas on a parchment-lined baking sheet. Drizzle everything with olive oil.
- In a small bowl, mix together the spice blend and sprinkle it over the vegetables. Toss slightly to combine.
- Roast in the oven for 20-25 minutes. After 20 minutes, check the vegetables, toss them, and cook for 5 more minutes if necessary.
- In a medium bowl, mix yogurt, garlic, coriander (or cumin), paprika (or smoked paprika), and salt. If you want the sauce thinner, add a splash of water or olive oil to achieve your desired consistency.
- Divide the cooked rice among bowls. Top with a handful of fresh baby spinach. Add warm roasted cauliflower, onions, and chickpeas on top. Drizzle with the yogurt sauce, then sprinkle with pomegranate seeds and slivered almonds.
how to serve Moroccan Cauliflower Chickpea Bowls
You can serve the Moroccan Cauliflower Chickpea Bowls warm or at room temperature. They make for a great lunch or dinner. Enjoy your meal by mixing the ingredients in the bowl just before you eat, as this allows the flavors to blend beautifully.
how to store Moroccan Cauliflower Chickpea Bowls
Leftover bowls can be stored in an airtight container in the refrigerator. They should last for about 3-4 days. You can reheat the roasted vegetables in the oven or a microwave before serving on a bed of rice and fresh spinach.
tips to make Moroccan Cauliflower Chickpea Bowls
- Always check your spices for freshness. Spices lose flavor over time.
- You can adjust the level of spices according to your preference.
- Feel free to add more vegetables like bell peppers or carrots for extra crunch and color.
- If you want a bit of heat, add some crushed red pepper flakes to the spice blend.
variation
You can substitute quinoa for basmati rice for a gluten-free option. Additionally, you can add grilled chicken or tofu for extra protein if you prefer.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the roasted vegetables and yogurt sauce in advance. Just store them separately and assemble the bowls right before serving.
2. Is it possible to freeze Moroccan Cauliflower Chickpea Bowls?
Yes, you can freeze the roasted vegetables and rice. However, it’s best to freeze the yogurt sauce separately and add it fresh when serving.
3. What can I use instead of pomegranate seeds?
If pomegranate seeds are hard to find or out of season, you can replace them with dried cranberries or fresh blueberries for a sweet touch.
