Roasted Cauliflower & Chickpea Buddha Bowl

Simple, tasty and satisfying!

This recipe is super simple but has a kiss ass spice blend and perfectly crispy chickpeas making it one of my favourite buddha bowl recipes to make!

Ingredients:

• 1 cup of White Quinoa

• 1/2 tsp Salt

• 2 cups of Vegetable Broth

• 1 can of Chickpeas

• 1 Cauliflower, cut into bite-sized florets

• 1/2 an Onion, sliced

• 2 tbsp Olive Oil, divided

• Spinach and Mixed greens to serve

For the Spice Blend:

• 2 tsp Black Pepper

• 2 tsp Cumin

• 2 tsp Paprika

• 1 tsp Salt

• 1/2 tsp Turmeric

• 1/2 tsp Red Pepper Flakes

• 1/4 tsp Garlic Powder

Instructions:

Heat oven to 400*F and cook quinoa according to package.

Mix the spices together in a small bowl. Then rinse, drain and dry the chickpeas. Toss chickpeas with 1 tbsp olive oil, and spread them onto a baking sheet.

Toss the cauliflower with 1 tbsp of olive oil and just over half the spice blend. Set the remaining spice blend aside to use later. Spread the cauliflower onto a second baking sheet.

Place the baking sheets in the oven and roast, rotating once halfway through, about 30 minutes total. The chickpeas are done when they're golden browned and crisp. The cauliflower is done when you can easily pierce the stems with the tip of a sharp knife.

Once both trays are removed from the oven, toss the chickpeas with the remaining spice blend.

Divide the cooked quinoa, chickpeas, cauliflower, and any other toppings to your bowl and enjoy!