Roasted Turmeric Cauliflower & Garlicky Chickpea Bowl With Cucumber-Dill Dressing
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
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
- 710 ml cauliflower florets bite-size
- 14.8 ml avocado oil
- 14.8 ml lemon juice freshly squeezed
- 1 clove garlic minced
- 1.23 ml ground turmeric
- 1.23 ml sea salt
- 1.23 ml black pepper freshly ground
- 14.8 ml avocado oil
- 473 ml chickpeas cooked
- 1 clove garlic minced
- 1.23 ml sea salt
- 1.23 ml black pepper freshly ground
- 473 ml spinach roughly chopped
- 118 ml radish sliced
- 1 avocado sliced
- 4.93 ml toasted sesame seeds
- 118 ml Cucumber-Dill Dressing
- 0.5 lemon halved
- 59.1 ml raw cashews soaked in water for 30 minutes
- 59.1 ml water
- 59.1 ml cucumber chopped
- 22.2 ml lemon juice freshly squeezed
- 14.8 ml extra-virgin olive oil
- 7.39 ml 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml avocado oil
- 1.23 ml ground turmeric
- 1.23 ml sea salt
- 14.8 ml avocado oil
- 1.23 ml sea salt
- 4.93 ml toasted sesame seeds
- 118 ml Cucumber-Dill Dressing
- 59.1 ml water
- 14.8 ml extra-virgin olive oil
- 1 clove garlic
- sea salt
Prepare
- 710 ml cauliflower florets, bite-size
- 14.8 ml lemon juice, freshly squeezed
- Mince 1 clove garlic
- 1.23 ml black pepper, freshly ground
- 473 ml chickpeas, cooked
- Mince 1 clove garlic
- 1.23 ml black pepper, freshly ground
- 473 ml spinach, roughly chopped
- Slice 118 ml radish
- Slice 1 avocado
- Halve 0.5 lemon
- 59.1 ml raw cashews, soaked in water for 30 minutes
- Chop 59.1 ml cucumber
- 22.2 ml lemon juice, freshly squeezed
- Mince 7.39 ml fresh dill
Let's Cook
-
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.
-
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.
-
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.