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. 

BOTANISTRY  @BOTANISTRYBLENDS

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