Chickpea, Cauliflower & Tabbouleh Nourish Bowl
A hearty vegan nourish bowl with crispy chickpeas, spiced cauliflower, kale tabbouleh, hummus, and pomegranate. Fresh, filling, and meal-prep friendly!
Servings 4 serves
Calories 604kcal
Equipment
- Oven
Ingredients
Cauliflower
- 1 medium cauliflower Broken into florets. Approx. 2½–3 lbs or 1.1–1.4kg total.
- 2 tbsp olive oil Approx. 28g
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- ½ tsp salt Approx. 3g
Chickpeas
- 2 15 oz can chickpeas Drained and rinsed. Approx. 800g total.
- ½ tbsp olive oil
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt Approx. 3g
Tabbouleh Salad
- 1 cup parsley leaves Roughly chopped. Approx. 25g
- 1½ cups kale leaves Stems removed; roughly chopped. Approx. 45g
- ½ red onion Finely diced. Approx. 60g
- 250 g cherry tomatoes Halved. Approx. 1½ cups
- 1 cucumber Finely diced. Approx. 1 cup or 120g
- 1 cup cooked quinoa Approx. 184g
- 1 lemon Juiced. Approx. 3 tbsp or 42g juice
- ½ tbsp olive oil Approx. 7g
- ¼ tsp salt Approx. 1.5g
To Serve
- 1 cup hummus Approx. 240g
- ¼ cup pomegranate seeds Approx. 40g
Instructions
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
Roast the cauliflower:
- Place the cauliflower florets on one baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with garlic powder, onion powder, cumin, smoked paprika, and salt. Toss well to coat evenly and spread out in a single layer.
Roast the chickpeas:
- Pat the drained chickpeas dry with a clean towel. Transfer to the second baking sheet, drizzle with ½ tablespoon olive oil, and toss with onion powder, cumin, smoked paprika, and salt. Spread in a single layer.
- Bake both trays for 30–35 minutes, tossing halfway through, until the cauliflower is tender and golden and the chickpeas are crisp.
Make the tabbouleh:
- In a large bowl, combine the parsley, kale, red onion, cherry tomatoes, cucumber, and cooked quinoa. Add the lemon juice, olive oil, and salt, then toss to combine.
Assemble the bowls:
- Divide the hummus between 4 bowls. Top with roasted cauliflower, tabbouleh, crispy chickpeas, and pomegranate seeds. Serve immediately.
Video
Notes
This recipe is adapted from Instagram recipe creator Tess Begg
Nutrition
Calories: 604kcal | Carbohydrates: 83g | Protein: 27g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 1076mg | Potassium: 1884mg | Fiber: 24g | Sugar: 17g | Vitamin A: 3231IU | Vitamin C: 183mg | Calcium: 247mg | Iron: 11mg