Roasted Turmeric Cauliflower & Garlicky Chickpea Bowl With Cucumber-Dill Dressing
20m prep 25m cook 45m ready
A vibrant bowl featuring roasted turmeric cauliflower and garlicky chickpeas over spinach, topped with radishes, avocado, and a creamy cucumber-dill dressing. Perfect for a healthy, make-ahead meal.
Ingredients
- 3 cup cauliflower florets bite-size
- 1 tbsp avocado oil
- 1 tbsp lemon juice freshly squeezed
- 1 clove garlic minced
- 1/4 tsp ground turmeric
- 1/4 tsp sea salt
- 1/4 tsp black pepper freshly ground
- 1 tbsp avocado oil
- 2 cup chickpeas cooked
- 1 clove garlic minced
- 1/4 tsp sea salt
- 1/4 tsp black pepper freshly ground
- 2 cup spinach roughly chopped
- 1/2 cup radish sliced
- 1 avocado sliced
- 1 tsp toasted sesame seeds
- 1/2 cup Cucumber-Dill Dressing
- 0.5 lemon halved
- 1/4 cup raw cashews soaked in water for 30 minutes
- 1/4 cup water
- 1/4 cup cucumber chopped
- 1 1/2 tbsp lemon juice freshly squeezed
- 1 tbsp extra-virgin olive oil
- 1 1/2 tsp fresh dill minced
- 1 clove garlic
- sea salt
Nutrition (per serving, estimated)
Estimated based off 21 of 26 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 531 mg
- Iron: 9.92 mg
- Magnesium: 232 mg
- Phosphorus: 698 mg
- Potassium: 2021 mg
- Zinc: 6.03 mg
Let's Cook
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Step 1.
Preheat the oven to 450°F and line a baking sheet with parchment paper. In a medium mixing bowl, combine 3 cups bite-size cauliflower florets, 1 tablespoon avocado oil, 1 tablespoon lemon juice, 1 minced garlic clove, ¼ teaspoon turmeric, ¼ teaspoon salt, and ¼ teaspoon pepper. Toss until the florets are evenly coated. Spread them in a single layer on the prepared baking sheet and roast for 15 minutes, flipping halfway through, until tender and lightly browned. Remove from the oven and set aside.
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Step 2.
While the cauliflower roasts, prepare the chickpeas. In a medium skillet over medium heat, warm 1 tablespoon avocado oil. Add 2 cups cooked chickpeas, 1 minced garlic clove, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir to coat the chickpeas. Cook for 10 to 15 minutes, stirring frequently, until the chickpeas are fragrant and golden brown. Turn off the heat and set aside.
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Step 3.
Assemble each bowl with half of the following: 2 cups roughly chopped spinach (total), the roasted cauliflower, garlicky chickpeas, ½ cup sliced radish, 1 sliced medium avocado, and 1 teaspoon toasted sesame seeds. Drizzle with about ¼ cup Cucumber-Dill Dressing per bowl and garnish with a lemon wedge.
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