I never say no to curry. And the glow must go on! If you’ve made my Buddha Bowls with Peanut Sauce, Roasted Veggie Bowls with Tahini Honey Mustard or Sweet Potato Black Bean Bowls with Mango Sauce you know nothing beats the veg fest + killer sauce combo. Today’s plant-powered meal in a bowl brings the flavor like nobody’s business. This gem is from 2016 but it’s a recipe I keep coming back to. Nourishing, so flavorful, and just stunning to look at. Chickpea bowls are the absolute best kind of work week lunch that gets better with age. Grab your biggest sheet pan and let’s get glowin'!
Ingredients
Chickpeas: We’re roasting chickpeas with the sweet potatoes so they have more texture. Chickpeas add protein for staying power. Don’t miss all my favorite chickpea recipes! Sweet potatoes: Such a pretty pop of orange and sweetness. Lots of beta carotene for an antioxidant punch, too! Cauliflower: I love cauliflower here for flavor and texture. Olive oil: A must for that nice browning when we’re roasting. Almond curry dressing: Truly the icing on this bowl cake, if you will. Seriously I want to bathe in this sauce, and you just whip it up in the blender!
Substitutions and dietary swaps
Veggies: Swap carrots for sweet potatoes, use broccoli or peppers or Brussels sprouts instead of cauliflower..make it your own! Just be sure to adjust baking times as needed. You could even serve it over spinach as a salad instead of rice! Nut free: You can make the sauce with sunflower seeds. High protein: Add cubed baked tofu, salmon or chicken!
Let’s make it!
Storage
Store dressing in one container and veggie/rice mixture in another. They will keep for up to 5 days. Let me know if you make these by leaving a comment and star rating below. Your feedback truly means the world. Now go get your veg bowl on!
