Crispy cauliflower, savory chickpeas, grains, and tangy tahini come together for a vibrant, balanced meal.
# What You'll Need:
→ Main Components
01 - 1 medium head cauliflower, cut into florets
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 2 tablespoons olive oil
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ For Serving
09 - 2 cups cooked brown rice
10 - 2 cups baby spinach leaves
11 - 1 cup shredded purple cabbage
12 - 1/2 cup sliced cucumber
13 - 1/2 cup hummus
14 - 1 avocado, sliced
15 - 2 tablespoons toasted sesame seeds
16 - Lemon wedges, for garnish
# Steps to Follow:
01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Combine cauliflower florets and chickpeas in a large bowl. Add olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly to ensure all pieces are evenly coated.
03 - Spread the cauliflower and chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden brown and crispy at the edges.
04 - While the vegetables are roasting, cook the brown rice if not already prepared. Slice the cucumber, shred the cabbage, and slice the avocado.
05 - Divide brown rice evenly among serving bowls. Arrange roasted cauliflower, chickpeas, spinach, cabbage, and cucumber on top. Add a generous spoonful of hummus and avocado slices to each bowl.
06 - Sprinkle toasted sesame seeds over each bowl. Garnish with lemon wedges and serve immediately.
