Description
A healthy, flavorful, and colorful bowl packed with nutrients from chickpeas and vegetables, seasoned with fragrant spices.
Ingredients
Scale
- 1 cup basmati rice
- 1 ½ cups water (or 1 ¾ cups if using brown basmati rice)
- 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
- 1 (15 ounce) can chickpeas, drained and rinsed
- 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
- 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
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium pot, boil water, spices, and salt. Rinse and drain the rice, then add it to the boiling water. Cover and lower the heat to simmer for 20 minutes (40 minutes for brown rice).
- Cut cauliflower and onion, placing them on a parchment-lined baking sheet with the chickpeas. Drizzle with olive oil.
- Mix together the spice blend in a small bowl and sprinkle over vegetables. Toss slightly to combine.
- Roast in the oven for 20-25 minutes, checking after 20 minutes to toss and ensure even cooking.
- In a medium bowl, mix yogurt, garlic, coriander or cumin, paprika or smoked paprika, and salt. Adjust consistency with water or olive oil if desired.
- Serve by dividing cooked rice among bowls, topping with spinach, warm roasted vegetables, yogurt sauce, pomegranate seeds, and slivered almonds.
Notes
This dish can be served warm or at room temperature. Leftovers can be stored in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Moroccan, Cauliflower, Chickpeas, Vegan, Healthy, Bowl Meal