Vegan dishes have become increasingly popular in recent years. This is also no wonder, because they are not only healthy, but also very tasty. A vegan bowl is a perfect dish for a healthy and balanced meal. In this blog post we would like to introduce you to a recipe for a vegan cauliflower chickpea bowl. This bowl is not only healthy and delicious, but also very easy and quick to prepare.
A vegan bowl is a perfect dish for a healthy and balanced meal
A vegan bowl is a perfect dish for a healthy and balanced meal. It contains all the essential nutrients your body needs while still being delicious and filling.
I love vegan bowls because they are so versatile. You can combine them with different types of vegetables and side dishes and try something new again and again. The sauce is also an important part of a vegan bowl and can vary according to taste.
I find vegan bowls to be a perfect everyday meal. They are healthy, balanced and simply taste delicious. So, what are you waiting for? Try a vegan bowl too!
This bowl is so healthy and delicious because it’s packed with wholesome ingredients. First, there’s a decent helping of cooked rice or quinoa if you like. This healthy grain is packed with protein, fiber and healthy carbohydrates. Then there is a nice selection of freshly baked vegetables. I added chickpeas and cauliflower. This bowl is also packed with healthy fats and polyunsaturated fats. These healthy fatty acids are very good for your heart and body.
Baked cauliflower and chickpeas
This spicy, oven-roasted cauliflower and the chickpeas that are added later are a real treat for the palate thanks to the delicious curry marinade! The vegetables are not only delicious, but also very healthy. Cauliflower and chickpeas are high in fiber and vitamin C, both of which are very important for our bodies. They also contain potassium, which helps regulate blood pressure. This dish is not only delicious, but also very healthy! So, what are you waiting for? Try it!
The dressing for the vegan cauliflower chickpea bowl
The crowning glory of this dish is the vegan coriander and mint dressing. They will love it! Perfect for a variety of dishes, this dressing is super easy to make too. All you need is a blender and some fresh ingredients. First wash and chop the herbs, then add all the ingredients to the blender along with the vegan yoghurt and mix well. Finished!
Ingredients:
- 100g yoghurt (vegans of course use a vegan alternative)
- 3 tablespoons fresh lemon juice
- 1 bunch coriander (leaves and tender stems)
- 1 small bunch of mint (leaves picked)
- 1 medium jalapeno (roughly chopped)
- 2 teaspoons chopped ginger
- 1 clove of garlic
- ½ tablespoon honey (or vegan alternative like agave syrup, sugar, palm sugar…)
- Salt
- maybe a sip of water to get the blender going (or some more yoghurt)
- Blend all ingredients in a blender or food processor until relatively smooth.
- Season to taste with salt and lemon.
- Then pour into a glass or bowl and refrigerate until ready to serve.
The dressing is perfect for a variety of dishes, from salads to grilled vegetables. Find out what you like best!
Simply delicious, this dressing will help you take your dishes to the next level.
if you like our vegan cauliflower chickpea bowl, you might also be interested in these dishes:
- vegan golden dal made from cauliflower and chickpeas
- Legumes Quinoa Salad – healthy and filling
- Quinoa Kale Salad with Lemon Dressing
- Hasselback pumpkin as a delicious side dish or full meal
- vegan streetcorn pasta salad
- Vegan Cauliflower Carrot Tabbouleh
vegan cauliflower chickpea bowl
Equipment
Ingredients
Ingredients for the bowl:
- 1 cauliflower
- 400 g Chickpeas*
- 400 g tofu firm type
- 2 tbsp. avocado oil* or olive oil
- ½ tsp. Sea-salt* fine
- ½ tsp. kosher salt*
- Black pepper* from the mill
- 2 tbsp. coconut oil*
- 2 clove of garlic
- 1 tsp. Ginger*
- 2 tsp. coconut blossom sugar* or brown sugar
- basmati rice*
Coriander-Mint Dressing:
- 100 g vegan yoghurt alpro, sojade, berief
- 3 tbsp. lemon juice
- 1 small Bunch of coriander and tender stems
- 1 small bunch mint leaves picked
- 1 jalapeno roughly chopped
- 2 tsp. fresh ginger* chopped
- 1 clove of garlic
- ½ tbsp. agave syrup* or sugar, palm sugar …
- kosher salt*
- maybe a sip of water to get the blender going or some more yoghurt
Marinade for oven vegetables and tofu:
- 1 tbsp. Apple Cider Vinegar*
- 3 tbsp. avocado oil* or olive oil
- 2 tbsp. madras curry*
- ¼ tsp. sea-salt*
Topping and Garnish:
- small Bunch of coriander
- spring onions
- pomegranate seeds
- Lettuce of your choice
- Cashews* optional
- Soybeans optional
- Shiso cress optional
Instructions
Bake cauliflower and chickpeas:
- Preheat the oven to 200 ° C.
- Clean the cauliflower and cut into bite-sized florets. Mix in a bowl with the oil, salt and pepper.
- Spread the cauliflower on a baking sheet lined with baking paper and roast in the oven for 15 to 20 minutes.
- In the meantime, drain the chickpeas in a colander and rinse under running water and then drain well.
- When the cauliflower starts to turn golden brown in the oven, gather it to one side of the baking sheet and place the chickpeas in the vacant space.
- Place in the oven for another 5 minutes to warm the chickpeas.
Prepare the coriander mint dressing:
- Blend all ingredients in a blender or food processor until relatively smooth.
- Season to taste with salt and lemon.
- Then pour into a glass or bowl and refrigerate until ready to serve.
Fry tofu:
- Wrap the tofu in kitchen paper and weigh it down with a plate, for example, and let it stand for a few minutes to release excess moisture.
- Then pat the tofu dry with paper towels and cut into bite-sized cubes.
- Melt coconut oil in a pan. Salt the oil with a generous pinch of sea salt.
- Carefully place the tofu in the pan and fry until crispy on all sides. If you think the tofu will be ready in about 2 minutes, add the ginger, garlic and coconut sugar to the pan. Fry for a further 1-2 minutes until the tofu is well coated and golden brown. Remove pan from heat.
Mix marinade:
- For the marinade, mix the avocado oil with the apple cider vinegar, madras curry powder and some sea salt in a small bowl. When it thickens, almost like a paste, that’s spot on!
- In a large bowl, gently mix together the chickpeas, roasted cauliflower, and caramelized tofu with the marinade. If you like, you can add chopped coriander or spring onions at this point.
Arranging and serving:
- Line a salad bowl with washed lettuce leaves.
- Put freshly cooked, still lukewarm basmati rice on top and arrange the tofu vegetables on top.
- Spread the coriander-mint dressing on top and serve decorated with herbs, nuts, cress and pomegranate seeds.
Notes
Nutrition
Pin this vegan salad bowl recipe for the “Cauliflower and Chickpea Bowl” on Pinterest and cook later
