Chickpea Cauliflower Bowls

A quick sheet pan meal prep

This is a delicious, vegan bowl that is amazing for meal prep and is low hassle given that much of the ingredients are cooked in a sheet pan.

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Your List of Ingredients

Quick Pickled Onions

• 1 red onion

• 2 clove garlic, grated

• Zest and juice of 1 a lime

• 2 tbsp white vinegar

• 1 tsp maple syrup 

• 1/4 cup cilantro

• Salt to taste 

Roasted Chickpeas 

• 1 cup dry chickpeas (or 1 can of chickpeas)

• 1 tbsp olive oil 

• 1 tsp garlic powder 

• ½ tsp coriander 

• Salt to taste 

Roasted cauliflower 

• 1 small head cauliflower, cut into 1 inch pieces

• 2 tbsp olive oil 

• 1 tsp garlic powder 

• 1 tsp onion powder 

• 1 tsp thyme 

• ½ tsp coriander

Rice 

• 1 cup brown rice

• 2 stalks of celery 

• 2 cups chicken or vegtable stock 

• Juice of one lemon  

To serve 

• Lettuce 

• Additional limes

Step 1: Prepare the chickpeas

In an instant pot, cook chickpeas with 2 cups of salted water for 35 minutes on high pressure. Alternatively, you can use 1 can of chickpeas.

Step 2: Prepare the onions

Add the ingredients to a jar and set aside. Mix occasionally to ensure that all onions are pickled.

Step 3: Cook the cauliflower and chickpeas

Preheat the oven to 425°F.

Combine the ingredients for the chickpeas and cauliflower on separate sheet pans.

Place in oven for 20 minutes and then mix. Check and mix every 10 minutes after that until they reach the desired crispiness. The chickpeas usually take another 20 minutes whereas the cauliflower only requires an extra 10 minutes. 

Step 4: Cook the rice

Add the rice, stock and celery to a pot. Once the rice is cooked, add the lemon juice and set aside.

Step 5: Serve

Place rice in a bowl followed by lettuce. Layer chickpeas and cauliflower on top. To with pickled onions and add an additional squeeze of lime juice