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Cauliflower has gained immense popularity in recent years, and for good reason. This cruciferous vegetable is not only low in calories but is also packed with essential nutrients. A single cup of raw cauliflower provides an impressive amount of Vitamin C, K, and several B vitamins, making it a powerhouse for your immune system and overall health.

Garlic Roasted Cauliflower and Chickpea Bowls

Discover the delicious and nutritious Garlic Roasted Cauliflower and Chickpea Bowls, a perfect example of how plant-based meals can enhance your diet. This recipe features roasted cauliflower paired with hearty chickpeas, seasoned beautifully with garlic, smoked paprika, and cumin. Rich in protein, fiber, and essential nutrients, these bowls promote weight management and overall health. Customize with your favorite grains and fresh toppings for a satisfying, vibrant meal that’s easy to prepare and full of flavor. Experience the benefits of eating wholesome, plant-based foods while indulging in a delightful dish.
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Ingredients
  

1 medium head of cauliflower, cut into florets

1 can (15 oz) chickpeas, drained and rinsed

4 cloves of garlic, minced

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

2 cups cooked quinoa or brown rice

1 avocado, sliced

1 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

1 tablespoon lemon juice

Optional toppings: tahini sauce or yogurt

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Cauliflower and Chickpeas: In a large mixing bowl, combine the cauliflower florets and chickpeas. Add the minced garlic, olive oil, smoked paprika, cumin, salt, and pepper. Toss well until everything is evenly coated.

      Roast the Vegetables: Spread the cauliflower and chickpea mixture on a large baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden, stirring halfway through.

        Cook the Quinoa or Brown Rice: While the veggies are roasting, cook your quinoa or brown rice according to the package instructions.

          Assemble the Bowls: Once the cauliflower and chickpeas are done roasting, remove them from the oven. In bowls, layer the cooked quinoa or rice, followed by the roasted cauliflower and chickpeas, avocado slices, cherry tomatoes, and chopped parsley.

            Drizzle & Serve: Finish with a squeeze of lemon juice and drizzle with tahini sauce or yogurt if desired.

              Enjoy: Serve the bowls warm and enjoy the delightful mix of flavors!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4