Load up on nutrients (and flavor) with this healthful, all-in-one weeknight dinner.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary

hands-on:
15 mins
total:
35 mins
Servings:
4
Yield:
4 bowls
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Ingredients

Bowl
Cilantro Yogurt Sauce

Directions

Bowls:
  • Preheat the oven to 425°. Whisk together 1/4 cup olive oil, juice of 1 lime, 1 tablespoon honey, 1 teaspoon salt, cumin, turmeric, ginger, and cayenne pepper in a large bowl. Add the cauliflower florets and chickpeas and toss to coat. Spread the cauliflower and chickpeas on a 15x10x1-inch baking pan and roast until tender and browned, about 20 minutes.

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  • While the vegetables are roasting, prepare the sauce: Combine the yogurt, cilantro, juice of 2 limes, 2 tablespoons olive oil, 1 tablespoon honey, and a pinch of salt in a blender and puree until smooth.

  • To assemble the bowls, divide the rice equally among four bowls. Top each bowl with 1/4 of the cauliflower-chickpea mixture, shredded carrot, sliced cucumber, 1 cup of spinach and garnish with sliced red onion. Drizzle each bowl with some of the cilantro-yogurt dressing. Serve immediately.

Nutrition Facts

633 calories; fat 23g; cholesterol 4mg; saturated fat 4g; carbohydrates 94g; mono fat 15g; poly fat 3g; insoluble fiber 9g; sugars 23g; protein 16g; vitamin a 7928.3IU; vitamin c 98.3mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.2mg; vitamin b6 0.5mg; folate 186mcg; vitamin b12 0.3mcg; sodium 647mg; potassium 892mg; calcium 236mg; iron 3.8mg.
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