Roasted cauliflower & chickpea nourish bowl
Roasted cauliflower & chickpeas (makes 3 serves)
- Half head cauliflower
- 1 can of chickpeas
- 2 teaspoons of Botanistry Boosting Ambers
- 2 tablespoons of melted coconut oil
- ½ teaspoon salt
- Black pepper
Pre heat your oven to 180 degrees. Cut the cauliflower into florets, drain and rinse the chickpeas. In a small bowl mix together melted coconut oil, boosting ambers, salt & black pepper. Lay cauliflower and chickpeas on baking tray and add oil mixture toss until everything is well covered. Bake for 40 minutes.
To build the bowl you will need
- ½ cup cooked red quinoa
- ½ cup of fresh mesclun
- ¼ cup julienne zucchini noodles
- ¼ of an avocado
- 1 teaspoon sesame seeds
- 1 tablespoon sauerkraut
- Spring onion to garnish
- Fresh lemon to dress your bowl with
- Roasted cauliflower and chickpeas
Now you can build your bowl! I personally don’t think this bowl need a dressing, the fresh lemon works super well. With your leftover cauliflower and chickpea mix you can store in the fridge for a couple of days! This is great for meal prep, work lunch etc.