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Lunch or Dinner

Herby Chickpea and Cauliflower Bowls with Lemon-Dill Sauce

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calories

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g

of fiber

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g

of sugar

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g

of protein

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Yield

4 Bowls

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Serving Size

1 Bowl

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Total Time

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Prep Time

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Cook Time

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Supplies

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Ingredients

For the Chickpeas and Cauliflower
Ingredients
For the Rice and Sauce
Ingredients
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Directions

1
Preheat the oven to 425°F.
2
Drain and rinse 2 cans of chickpeas.
3
Prepare the cauliflower into small florets.
4
In a large bowl, stir together
  • Cauliflower Florets
  • Chickpeas
  • Olive Oil (3 TB)
  • Oregano (1 1/2 TB)
  • Basil (2 ts)
  • Parsley (s2 t)
  • Garlic Powder (2 ts)
  • Salt (1 1/2 ts)
  • Black Pepper (1/2 ts)
5
Toss until fully coated.
6
Transfer the mixture to a large sheet pan and spread out in a single layer.
7
Place the lemon halves cut side down in the center.
8
Bake until the chickpeas are crispy and the cauliflower is fork-tender, 18 to 20 minutes.
9
Add 2 cups of uncook rice to the Instant Pot with 2 cups of broth.
10
Make the lemon-dill sauce: In a small bowl, whisk together the:
  • Greek Yogurt (1 cup, whole-milk)
  • Fresh Parsley (1/4 cup, finely chopped)
  • Fresh Dill (3 tablespoons, finely chopped)
  • Olive Oil (1 tablespoon)
  • Garlic Powder (1 teaspoon)
  • Salt (1/2 teaspoon)
11
Squeeze the juice into the dill sauce once cooled. Stir to combine.
12
Assemble the bowls: Divide the rice among four bowls and top with the cauliflower and chickpeas. Drizzle with sauce.
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Notes

This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.

CURATED WITH ♡ BY DANIELLE

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