Roasted Chickpea Curry Bowl

3.8

(4)

3 Reviews

You'll get a serious dose of plant-based protein with this meal! The curry-infused cauliflower and chickpeas taste hearty and satisfying, while quinoa adds an extra boost of protein.

Sara Haas, RDN, LDN

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Prep Time:

25 mins

Additional Time:

10 mins

Total Time:

35 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Diabetes-Friendly Nut-Free Healthy Pregnancy Soy-Free Vegan Vegetarian Egg-Free Gluten-Free

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Ingredients

2 tablespoons olive oil
1 tablespoon curry powder
½ teaspoon salt plus 1/4 tsp., divided
1 medium head cauliflower (1 3/4 lbs.), cut into florets (8 cups)
1 (15 ounce) can no-salt-added chickpeas, rinsed
1 ¼ cups water plus 2 Tbsp., divided
⅔ cup quinoa, rinsed
4 cups baby spinach, coarsely chopped
2 tablespoons tahini
1 teaspoon lime zest plus 1 Tbsp. lime juice
1 clove garlic, minced
⅛ teaspoon ground pepper

Directions

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
Whisk oil, curry powder, and 1/2 tsp. salt in a large bowl. Add cauliflower and chickpeas; toss to coat. Spread evenly on the prepared baking sheet. Roast, stirring once, until tender and browned in spots, about 20 minutes.
Meanwhile, combine 1 1/4 cups water, quinoa, and the remaining 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 12 to 15 minutes. Remove from the heat and fluff the quinoa with a fork. Stir in spinach, cover, and let stand for 5 minutes.
Meanwhile, whisk tahini, lime zest, lime juice, garlic, pepper, and the remaining 2 Tbsp. water in a small bowl.
Divide the quinoa mixture among 4 dinner bowls. Top with the cauliflower-chickpea mixture and a drizzle of the tahini dressing.

Tips

To make ahead: Refrigerate dressing (Step 4) for up to 1 day.

Originally appeared: Diabetic Living Magazine, Fall 2020

Nutrition Facts (per serving)

337	Calories
15g	Fat
43g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 cup chickpea-cauliflower mixture + 3/4 cup quinoa-spinach mixture + about 1 Tbsp. sauce
Calories 337
% Daily Value *
Total Carbohydrate 43g	16%
Dietary Fiber 10g	36%
Total Sugars 6g
Protein 13g	26%
Total Fat 15g	19%
Saturated Fat 2g	10%
Sodium 625mg	27%
Potassium 748mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Roasted Chickpea Curry Bowl

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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