Healthy Nutrition Tips

Curried Cauliflower & Chickpea Bowls

Healthy recipe for curried cauliflower bowls

Curried Cauliflower & Chickpea Bowls

Recipe by Ivy Manning | Photo by Erin Kunkel

If you’re craving curry, don’t call for takeout! This sheet-pan dinner is very easy to slide into the oven. And although it’s vegetarian, it’s hearty and comforting, studded with chickpeas and nuts. Dish it into a nourishing grain bowl, with a dollop of yogurt and a shower of recent herbs.

INGREDIENTS

1 head cauliflower (about 2 lb/1 kg), reduce into bite-size florets
1 can (15 oz/470) chickpeas, no salt added, rinsed and drained
1 can (15 oz/470 g) diced tomatoes, no salt added, rinsed and drained
½ pink onion, thinly sliced
2 tablespoons extra-virgin olive oil
1½ tablespoons curry powder
Salt and freshly ground pepper
Steamed brown basmati rice for serving
½ cup (four oz/125 g) Greek yogurt, plain, low-fat
¼ cup (1½ oz/45 g) cashews, roasted, unsalted
three tablespoons chopped recent cilantro leaves

INSTRUCTIONS

Place a large rimmed baking sheet within the oven and preheat the oven to 400°F (200°C). In a big bowl, combine the cauliflower, chickpeas, tomatoes, pink onion, olive oil, curry powder, ½ teaspoon salt, and a number of other grinds of pepper, and toss to coat.

Pour the cauliflower mixture onto the recent baking sheet and shortly organize the components in a good layer. Return the pan to the oven and roast, stirring as soon as, till the cauliflower is tender when pierced with a fork and the vegetables are beginning to brown, about 30 minutes.

Spoon the brown rice into bowls, and prime with the cauliflower and chickpea combination. Dollop with the yogurt, sprinkle with the cashews and cilantro, and serve heat.

Makes 4 servings

Nutrition Facts (per serving)

Calories 404
Protein 17 g
Total fat 14 g
Saturated fat 2 g
Carbs 58 g
Fiber 13 g
Total sugars 8 g
Added sugars 0 g
Sodium 93 mg


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