Chickpea and cauliflower bowls
Ingredients
- 1 cup basmati rice
- 1 cinnamon stick
- ½ tsp cumin
- ½ tsp salt
- ¼ cup raisins
- 1 cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 1 red onion, sliced
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp brown sugar
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup coconut yogurt
- 1 cup parsley, chopped
- ½ cup coriander, chopped
- 1 garlic clove, grated
- ½ tsp coriander
- ½ tsp cumin
- ½ tsp paprika
- ¼ teaspoon salt
- 3 cups baby spinach
- Lemon
- Olive oil
- Sea salt
- ½ cup pomegranate seeds
- ¼ cup toasted slivered almonds
Steps
- Clean the rice. Add the cinnamon stick, cumin and salt to the rice and cook.
- On a lined tray place the cauliflower, onion and chickpeas. Drizzle with olive oil.
- Mix spices and sprinkle over the vegetables. Toss to coat.
- Bake for 20-25 minutes or until slightly crispy and charred.
- Mix ingredients from yogurt to salt with a small splash of olive oil.
- In a large bowl toss together the spinach, olive oil, lemon and sea salt.
- Assemble the bowls by adding rice then topping with spinach and roast vegetables.
- Top with a drizzle of yogurt sauce, fresh pomegranate seeds, and almonds.