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There’s something truly magical about a warm, nourishing bowl of food that can bring people together. Growing up in a household where family meals were the highlight of our day instilled in me a deep appreciation for the vibrant colors and flavors that come together in a single dish. One of my personal favorites has become these Roasted Cauliflower and Chickpea Burrito Bowls. They are not just a feast for the eyes; they also pack a punch of nutrition and flavor. Whether you are looking for a quick weeknight dinner, a meal prep option for your busy week ahead, or a dish to impress friends at a gathering, this recipe has got you covered.

Roasted Cauliflower and Chickpea Burrito Bowls

Discover the joy of nutritious and delicious Roasted Cauliflower and Chickpea Burrito Bowls! Perfect for a quick weeknight meal or an impressive gathering dish, these vibrant, plant-based bowls combine roasted cauliflower, crispy chickpeas, and colorful toppings like avocado and cherry tomatoes. Customize them to suit your taste with grains, fresh greens, and your favorite salsa. Easy to prepare and packed with flavor, this recipe is a wholesome feast for any occasion!
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Ingredients
  

1 medium head of cauliflower, cut into bite-sized florets

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon garlic powder

Salt and pepper to taste

1 cup cooked brown rice or quinoa

1 cup corn kernels (fresh or frozen)

1 avocado, sliced

1 cup cherry tomatoes, halved

1 cup fresh spinach or mixed greens

½ cup salsa (store-bought or homemade)

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Cauliflower and Chickpeas: In a large bowl, combine the cauliflower florets and rinsed chickpeas. Drizzle with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Toss to coat everything evenly.

      Roast the Veggies: Spread the seasoned cauliflower and chickpeas in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and the chickpeas are crispy.

        Prepare the Base: In serving bowls, place a generous scoop of cooked brown rice or quinoa as the base.

          Assemble the Bowls: Once the cauliflower and chickpeas have finished roasting, remove them from the oven and let them cool slightly. Top the rice or quinoa with the roasted mixture.

            Add Fresh Ingredients: Layer the bowls with corn, sliced avocado, cherry tomatoes, and fresh spinach or mixed greens.

              Finish with Salsa and Garnish: Spoon salsa over the top, and sprinkle with fresh cilantro. Serve with lime wedges for squeezing over the bowls.

                Enjoy: Dig in and savor the fresh, roasted flavors and textures!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings