Looking for a healthy, low-carb, and satisfying meal that doesn’t sacrifice flavor? These Grain-Free Cauliflower Chickpea Bowls with Sunflower Tahini Dressing are the perfect solution! Packed with nutrient-rich roasted cauliflower rice and crispy chickpeas, this dish is a fantastic option for anyone following a grain-free, paleo, or low-carb diet. What truly sets this bowl apart is the nutty sunflower tahini dressing, which adds a rich, creamy texture and a delightful burst of flavor. Whether you’re meal prepping for the week or looking for a wholesome dinner, this dish is simple, nutritious, and incredibly delicious.
Ingredients:
For the Roasted Cauliflower Rice and Chickpeas:
- 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
For the Sunflower Tahini Dressing:
- ¼ cup sunflower seed butter (or sunflower tahini)
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp maple syrup (optional)
- 1 small garlic clove, minced
- ½ tsp ground cumin
- ¼ tsp salt (adjust to taste)
- 2-3 tbsp water (to thin)
For Serving:
- 1 large avocado, sliced
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley or cilantro, chopped
- 2 tbsp sunflower seeds (for extra crunch)
- Lemon wedges (optional)
Preparation:
Step 1: Roast the Chickpeas and Cauliflower Rice
- Preheat the oven to 400°F (200°C).
- Prepare the cauliflower rice: Remove the leaves and stem from the cauliflower. Using a box grater or a food processor, grate the cauliflower into rice-sized pieces.
- On a large baking sheet, toss the cauliflower rice with 1 tablespoon of olive oil, a pinch of salt, and pepper.
- In a separate bowl, toss the chickpeas with the remaining 1 tablespoon of olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Spread the chickpeas on one side of the baking sheet and the cauliflower rice on the other side, keeping them separate.
- Roast for 20-25 minutes, stirring halfway through, until the cauliflower rice is golden and the chickpeas are crispy.
Step 2: Prepare the Sunflower Tahini Dressing
- In a medium bowl, whisk together the sunflower seed butter, lemon juice, apple cider vinegar, olive oil, maple syrup (if using), minced garlic, cumin, and a pinch of salt.
- Gradually add water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. It should be creamy but easy to drizzle.
- Taste the dressing and adjust the seasoning, adding more salt, lemon juice, or maple syrup to balance the flavors.
Step 3: Assemble the Cauliflower Chickpea Bowls
- Divide the roasted cauliflower rice and chickpeas evenly among bowls.
- Top with sliced avocado, cucumber, and cherry tomatoes.
- Drizzle generously with the sunflower tahini dressing.
Step 4: Garnish and Serve
- Sprinkle the bowls with fresh parsley or cilantro and sunflower seeds for added texture and flavor.
- Serve with lemon wedges on the side for a fresh citrusy kick.
- Enjoy the bowls warm or at room temperature!
Cooking Notes:
- You can roast the chickpeas and cauliflower rice in advance and store them in the fridge for up to 3 days. Reheat before serving or enjoy cold.
- The sunflower tahini dressing can be made up to a week ahead and stored in an airtight container in the refrigerator. Just give it a stir before using, as it may thicken slightly.
- If you’re not a fan of sunflower seed butter, feel free to use traditional tahini or almond butter for a similar nutty flavor.
- For extra flavor, you can toss the chickpeas with additional spices like turmeric, cayenne pepper, or garam masala depending on your taste preference.
Serving Suggestions:
These Grain-Free Cauliflower Chickpea Bowls are a versatile, all-in-one meal, but they can easily be paired with other dishes or customized based on your preferences. Here are some ideas:
- Add roasted vegetables like zucchini, eggplant, or bell peppers for more variety.
- Serve alongside a light side salad with a lemon vinaigrette to add a fresh element to the meal.
- For added protein, top the bowl with grilled chicken, shrimp, or tofu.
- These bowls make a great meal-prep option, as all the ingredients store well in the fridge and can be assembled throughout the week.
Tips:
- Crispy chickpeas: For extra-crispy chickpeas, make sure to pat them dry with a towel before tossing them in the oil and spices. This removes excess moisture and helps them roast to a crunchy finish.
- Sunflower seed butter: If you can’t find sunflower seed butter, you can easily make your own by processing raw or roasted sunflower seeds in a food processor until smooth.
- Meal prep tip: Prepare a large batch of roasted cauliflower rice and chickpeas at the start of the week to have a quick, nutritious base for lunches or dinners. Pair them with different dressings and toppings to keep things exciting.
- Flavor boost: For an added burst of flavor, toss the roasted cauliflower rice with a squeeze of lemon juice or a sprinkle of fresh herbs right before serving.
Prep Time:
- 15 minutes
Cooking Time:
- 25 minutes
Total Time:
- 40 minutes
Nutritional Information (Per Serving):
- Calories: 380
- Protein: 12g
- Sodium: 320mg
Conclusion:
These Grain-Free Cauliflower Chickpea Bowls with Sunflower Tahini Dressing are a delicious, low-carb option that’s packed with wholesome ingredients and vibrant flavors. The roasted cauliflower rice and crispy chickpeas provide the perfect base for the rich, nutty sunflower tahini dressing, creating a well-balanced meal that’s both satisfying and nutritious. Whether you’re following a grain-free diet or just looking for a healthy weeknight meal, these bowls will become a staple in your kitchen. Plus, they’re easy to customize and prep ahead of time, making them a go-to option for busy weeks!
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Grain-Free Cauliflower Chickpea Bowls with Sunflower Tahini Dressing
- Total Time: 40 minutes
Description
Looking for a healthy, low-carb, and satisfying meal that doesn’t sacrifice flavor? These Grain-Free Cauliflower Chickpea Bowls with Sunflower Tahini Dressing are the perfect solution! Packed with nutrient-rich roasted cauliflower rice and crispy chickpeas, this dish is a fantastic option for anyone following a grain-free, paleo, or low-carb diet. What truly sets this bowl apart is the nutty sunflower tahini dressing, which adds a rich, creamy texture and a delightful burst of flavor. Whether you’re meal prepping for the week or looking for a wholesome dinner, this dish is simple, nutritious, and incredibly delicious.
Ingredients
For the Roasted Cauliflower Rice and Chickpeas:
- 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
For the Sunflower Tahini Dressing:
- ¼ cup sunflower seed butter (or sunflower tahini)
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp maple syrup (optional)
- 1 small garlic clove, minced
- ½ tsp ground cumin
- ¼ tsp salt (adjust to taste)
- 2–3 tbsp water (to thin)
For Serving:
- 1 large avocado, sliced
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley or cilantro, chopped
- 2 tbsp sunflower seeds (for extra crunch)
- Lemon wedges (optional)
Instructions
Step 1: Roast the Chickpeas and Cauliflower Rice
- Preheat the oven to 400°F (200°C).
- Prepare the cauliflower rice: Remove the leaves and stem from the cauliflower. Using a box grater or a food processor, grate the cauliflower into rice-sized pieces.
- On a large baking sheet, toss the cauliflower rice with 1 tablespoon of olive oil, a pinch of salt, and pepper.
- In a separate bowl, toss the chickpeas with the remaining 1 tablespoon of olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Spread the chickpeas on one side of the baking sheet and the cauliflower rice on the other side, keeping them separate.
- Roast for 20-25 minutes, stirring halfway through, until the cauliflower rice is golden and the chickpeas are crispy.
Step 2: Prepare the Sunflower Tahini Dressing
- In a medium bowl, whisk together the sunflower seed butter, lemon juice, apple cider vinegar, olive oil, maple syrup (if using), minced garlic, cumin, and a pinch of salt.
- Gradually add water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. It should be creamy but easy to drizzle.
- Taste the dressing and adjust the seasoning, adding more salt, lemon juice, or maple syrup to balance the flavors.
Step 3: Assemble the Cauliflower Chickpea Bowls
- Divide the roasted cauliflower rice and chickpeas evenly among bowls.
- Top with sliced avocado, cucumber, and cherry tomatoes.
- Drizzle generously with the sunflower tahini dressing.
Step 4: Garnish and Serve
- Sprinkle the bowls with fresh parsley or cilantro and sunflower seeds for added texture and flavor.
- Serve with lemon wedges on the side for a fresh citrusy kick.
- Enjoy the bowls warm or at room temperature!
Notes
Cooking Notes:
- You can roast the chickpeas and cauliflower rice in advance and store them in the fridge for up to 3 days. Reheat before serving or enjoy cold.
- The sunflower tahini dressing can be made up to a week ahead and stored in an airtight container in the refrigerator. Just give it a stir before using, as it may thicken slightly.
- If you’re not a fan of sunflower seed butter, feel free to use traditional tahini or almond butter for a similar nutty flavor.
- For extra flavor, you can toss the chickpeas with additional spices like turmeric, cayenne pepper, or garam masala depending on your taste preference.
Serving Suggestions:
These Grain-Free Cauliflower Chickpea Bowls are a versatile, all-in-one meal, but they can easily be paired with other dishes or customized based on your preferences. Here are some ideas:
- Add roasted vegetables like zucchini, eggplant, or bell peppers for more variety.
- Serve alongside a light side salad with a lemon vinaigrette to add a fresh element to the meal.
- For added protein, top the bowl with grilled chicken, shrimp, or tofu.
- These bowls make a great meal-prep option, as all the ingredients store well in the fridge and can be assembled throughout the week.
Tips:
- Crispy chickpeas: For extra-crispy chickpeas, make sure to pat them dry with a towel before tossing them in the oil and spices. This removes excess moisture and helps them roast to a crunchy finish.
- Sunflower seed butter: If you can’t find sunflower seed butter, you can easily make your own by processing raw or roasted sunflower seeds in a food processor until smooth.
- Meal prep tip: Prepare a large batch of roasted cauliflower rice and chickpeas at the start of the week to have a quick, nutritious base for lunches or dinners. Pair them with different dressings and toppings to keep things exciting.
- Flavor boost: For an added burst of flavor, toss the roasted cauliflower rice with a squeeze of lemon juice or a sprinkle of fresh herbs right before serving
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 380
- Sodium: 320mg
- Protein: 12g