Cauliflower-Chickpea Curry & Avocado Bowl With Spicy Cashew Dressing
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
A hearty bowl featuring cauliflower and chickpea curry over shredded radicchio and cabbage, topped with avocado and a spicy cashew dressing. This customizable weeknight dinner is both satisfying and nutritious.
Ingredients
- 14.8 ml avocado oil
- 59.1 ml yellow onion diced
- 1 clove garlic minced
- 473 ml cooked chickpeas
- 237 ml cauliflower florets
- 59.1 ml water
- 4.93 ml ground sweet paprika
- 4.93 ml ground cumin
- 2.46 ml ground turmeric
- 2.46 ml ground cinnamon
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml shredded radicchio
- 237 ml shredded or thinly sliced red cabbage
- 1 medium carrot shaved into ribbons
- 1 medium avocado halved
- 1 jalapeño pepper seeded and sliced
- 0.5 medium lemon halved
- 118 ml Spicy Cashew Dressing
- 59.1 ml raw cashews
- 59.1 ml water
- 14.8 ml freshly squeezed lime juice
- 2.46 ml chili powder
- cayenne pepper
- sea salt
Nutrition (per serving, estimated)
Estimated based off 15 of 25 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 217 mg
- Iron: 4.64 mg
- Magnesium: 118 mg
- Phosphorus: 307 mg
- Potassium: 1201 mg
- Zinc: 2.76 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml avocado oil
- 473 ml cooked chickpeas
- 237 ml cauliflower florets
- 59.1 ml water
- 4.93 ml ground sweet paprika
- 4.93 ml ground cumin
- 2.46 ml ground turmeric
- 2.46 ml ground cinnamon
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml shredded radicchio
- 237 ml shredded or thinly sliced red cabbage
- 118 ml Spicy Cashew Dressing
- 59.1 ml raw cashews
- 59.1 ml water
- 14.8 ml freshly squeezed lime juice
- 2.46 ml chili powder
- cayenne pepper
- sea salt
Prepare
- Dice 59.1 ml yellow onion
- Mince 1 clove garlic
- 1 medium carrot, shaved into ribbons
- Halve 1 medium avocado
- 1 jalapeño pepper, seeded and sliced
- Halve 0.5 medium lemon
Let's Cook
-
Step 1.
Soak the cashews for the dressing in a bowl of water for 30 minutes. While they soak, prepare the curry.
-
Step 2.
In a large pot over low heat, warm 1 tablespoon avocado oil. Add ¼ cup diced yellow onion and 1 clove minced garlic. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
-
Step 3.
Add 2 cups cooked chickpeas, 1 cup cauliflower florets, ¼ cup water, 1 teaspoon sweet paprika, 1 teaspoon cumin, ½ teaspoon turmeric, ½ teaspoon cinnamon, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir until the cauliflower is well coated.
-
Step 4.
Increase the heat to medium and cover the pot. Cook for about 30 minutes, stirring occasionally, until the cauliflower is tender.
-
Step 5.
While the curry simmers, prepare the dressing: Rinse and drain the soaked cashews. In a blender, combine the cashews, ¼ cup water, 1 tablespoon lime juice, ½ teaspoon chili powder, a dash of cayenne, and a pinch of salt. Blend on high until smooth and creamy, about 1 minute, scraping down the sides as needed. Taste and adjust seasoning if desired.
-
Step 6.
Assemble the bowls: Divide 2 cups shredded radicchio, the cauliflower-chickpea curry, 1 cup shredded red cabbage, 1 cup carrot ribbons, 1 halved avocado, and sliced jalapeño (if using) between two bowls. Garnish each with a lemon wedge and serve with the spicy cashew dressing.