Creamy Cucumber & Cauliflower Chickpea Bowl

One-Pan Bake Nourish Bowl with roasted spiced crunchy chickpeas, cauliflower and brussels sprouts over creamy cucumber yogurt sauce.

By @tessbegg

Original recipe source

Cook time: 40 minutes

Servings: 2

Ingredients

• 3 tsp paprika
• 1 tsp onion powder
• 2 tsp garlic powder
• 2 tsp dried parsley
• 1 pinch salt and black pepper
• 1 small head cauliflower
• 10 pieces brussels sprouts
• 420 g chickpeas
• 1 drizzle olive oil
• 1 cup plain coconut or soy yogurt
• 1 piece small cucumber
• 1 pinch salt
• 0.5 piece lemon juice
• 0.5 tsp garlic powder
• 1 sprinkle sesame seeds
• 1 sprinkle pomegranate
• 1 sprinkle parsley

Instructions

1. Preheat oven to 200°C/400°F.
2. Mix the seasoning/spices in a bowl.
3. Add the chickpeas, cauliflower and Brussels sprouts to the baking pan (lined with parchment paper if it’s not non-stick).
4. Drizzle with olive oil and sprinkle over the seasoning. Toss to coat.
5. Bake for around 40 minutes, until lightly golden. Toss around the 30 minute mark.
6. Whilst it’s baking, mix together the yogurt sauce ingredients in a bowl.
7. Add the yogurt to the base of the bowls and top with the roasted veg and chickpeas.
8. Sprinkle with sesame seeds, pomegranate and parsley. Enjoy!