Roasted Cauliflower & Chickpea Buddha Bowl

Name: Roasted Cauliflower & Chickpea Buddha Bowl
Total time: 30 min
Yield: 2 people
Ingredients: 0.5 head Cauliflower Florets; 1 can Canned Chickpeas (drained); 2 cups Fresh Spinach; 1 cup Cherry Tomatoes; 0.5 medium Cucumber (diced); 0.25 cup Tahini; 2 tbsp Lemon Juice; 2 tbsp Olive Oil; 1 tsp Turmeric Powder; 1 tsp Coriander Powder; 1 clove Garlic (minced); 2 stalks Green Onions (sliced)

Vegan • Gluten-FreeUnder 30 MinsHigh ProteinSheet PanLunch • DinnerMediterranean

Easy

30min

420kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A nourishing bowl of turmeric-roasted cauliflower and chickpeas served over fresh spinach with a creamy tahini dressing.

This vibrant vegan Buddha Bowl is a nutritional powerhouse, featuring golden turmeric-roasted cauliflower and crispy chickpeas. It perfectly balances the warmth of roasted spices with the cool crunch of fresh cucumber and cherry tomatoes. Served over a bed of nutrient-dense spinach and drizzled with a rich, garlicky tahini lemon dressing, this meal is packed with fiber, plant-based protein, and healthy fats. It is an ideal lunch or light dinner that utilizes fresh produce before it spoils while delivering a satisfying variety of textures and Mediterranean-inspired flavors.

Ingredients

400 g Cauliflower Florets
425 g Canned Chickpeas (drained)
60 g Fresh Spinach
150 g Cherry Tomatoes
150 g Cucumber (diced)
60 ml Tahini
2 tbsp Lemon Juice
2 tbsp Olive Oil
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 clove Garlic (minced)
2 stalks Green Onions (sliced)

Instructions

1
Preheat your oven to 200°C (400°F).
2
In a large bowl, toss the cauliflower florets and drained chickpeas with olive oil, turmeric powder, coriander powder, and a pinch of salt.
3
Spread the mixture evenly on a baking sheet and roast for 20-25 minutes until the cauliflower is tender and chickpeas are slightly crispy.
4
While the vegetables roast, prepare the dressing by whisking together tahini, lemon juice, minced garlic, and enough warm water (approx. 2-3 tbsp) to reach a drizzling consistency.
5
To assemble, divide the fresh spinach into two bowls.
6
Top with the warm roasted cauliflower and chickpeas.
7
Add the halved cherry tomatoes and diced cucumber to the bowl.
8
Drizzle everything generously with the tahini dressing and garnish with sliced green onions.