Recipe: Roasted Cauliflower and Chickpea Taco Bowls

I’m what you’d call a lazy cook. If you haven’t realized that already about me by looking at Arlington Darling’s recipe collection, you’ll figure it out soon enough! I like recipes with few ingredients, short instructions lists, and that require little prep work. I do try to strike a balance between using prepackaged/processed food and putting a recipe together from scratch with 100% fresh food, but when push comes to shove I am just not the woman making her own yogurt with bacterial cultures or frying her own tortilla chips out of cut up tortillas, I’m just not.

So, when I see a recipe that calls for taco shells, I’m pretty likely to think “meh, I don’t want to make individual tacos I’ll just throw everything into a bowl. Taco shells sound complicated and hard to take with me for lunch.” And so this dish was born!

Laziness is delicious. Mmmmm.

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Roasted Cauliflower and Chickpea Taco Bowls

Ingredients:
1 can chickpeas, rinsed and drained and patted dry
1/2 head of cauliflower, chopped into small florets
2 avocados, cubed
1/2 head of red/purple cabbage, shredded
1 cup Greek yogurt
2 limes, zest and juice
2 tbsp. olive oil
1 bunch fresh cilantro, chopped
1 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt

To Make:
1. Preheat the oven to 400 degrees. Combine chickpeas, cauliflower, seasonings (you can even add a further shortcut and use your favorite taco seasoning instead), olive oil, and lime juice in a bowl. Toss, and then spread on baking sheet and roast in the oven for 20-25 minutes, stirring once, until crispy and browned at the edges.
2. Meanwhile, make the dressing (don’t be tempted to leave this step out, see above about how I’m lazy and trust me that this small extra effort is easy and worth it for the dish). Combine Greek yogurt, lime zest, cilantro, and a dash of salt and pepper. Let rest in the fridge.
3. When ready to serve, add portions of the cauliflower and chickpeas, shredded cabbage, and avocado to a bowl or shallow dish. Dress with the yogurt dressing.

A couple of substitutions that would work for this dish that I thought of: sub another leafy green for the cabbage, although I really appreciate the tang of it and the chance to eat a beautiful purple veggie. Or you could add a meat to the bowl instead or in addition to the cauliflower, if you eat meat.

Note. If you’re packing these into Tupperware for your lunches, as I do, keep the dressing in a separate container until that morning and cut up one avocado at a time, as needed.

Recipe adapted from Two Peas and their Pod.

Enjoy!!

Recap: Overnight in NYC

Happy spring :)

I just got back from a whirlwind overnight trip to NYC (Saturday morning bus to Sunday evening bus). It was a really great trip. We had amazing walking-around weather, we kept our energy up by eating small normal-sized, frequent meals, and we tried to have a variety of experiences while not driving ourselves crazy trying to “do everything.” Here’s a recap of my favorite things we did:

Food
Butcher’s Daughter - This was our little afternoon snack break heaven. Organic, raw, fresh…this place offered all the healthy and delicious food adjectives. We got incredible fancy juice blends and an egg sandwich with their signature vegan cashew cheese. I immediately started wondering if I could recreate it.

The Butcher's Daughter - yummy sandwich

The Butcher’s Daughter – yummy sandwich

Brooklyn Bagels - Touted as best bagels (given the quality of bagels in the city I’m sure its a close call to call these best, but we felt it was deserved). We got a lox bagel sandwich with dill cream cheese and an everything bagel with cream cheese to split. The bagels were huge, fluffy, crispy, and all that we were hoping for.

Brooklyn Bagels - BAGELS

Brooklyn Bagels – BAGELS

Dirt Candy - A vegetarian restaurant! One that treats vegetables with TLC! We had to try. Super tiny and popular, we dined like pros and snuck into the restaurant before the reservations trickled in (tip: show up at 5:30 or a little earlier). We loved each dish, especially the mushroom one which had mushroom pate and roasted portobellos, and the jalapeno hush puppies with maple butter. So glad I’m not vegan just for that butter. Man. Delicious. Not to mention it felt like I was being pampered the whole time.

Dirt Candy - our meal

Dirt Candy – our meal

Sights
Artists & Fleas - we stumbled across this walking in Williamsburg, but loved the vintage clothes and beautiful jewelry. The people watching was great, too (NYC really is full of beautiful people).

The High Line - more heaven. I thought I knew what to expect but I was pleasantly surprised by the amount of sunshine, benches, and happy people. Super relaxing up there, and a good way to go from Chelsea to midtown with a view (tip: stop off at Chelsea Market for a snack).

Arlington Darling | Brooklyn Roasting Company

Brooklyn Roasting Company – decaf mocha

Brooklyn Bridge – this is an iconic tourist attraction, so it was crowded, but totally worth it for the views and as a way to experience the great neighborhoods on either side. Stop by Brooklyn Roasting Company for a coffee (this coffee neophyte ordered a decaf mocha which I thoroughly enjoyed and was also approved by N, coffee expert) before your walk over from Brooklyn.

We did so much more, but I could write for days! Message me for more trip deets if you’re interested. I’ll give you the inside scoop :).

Arlington Darling | Brooklyn Bridge

Brooklyn Bridge

Oh, and if anyone out there has advice for how to approach a stranger who is out walking his cat in Williamsburg and you want to pet it, let us know. We were a little baffled by that one.

Equal Pay Day 2014

Quick post! Today is Equal Pay Day! Celebrate with the American Association of University Women with an (un)happy hour at its national headquarters. Some DC businesses are also offering a 23% discount to represent the 77 cents-on-the-dollar wage gap (yes, a much-maligned statistic, which doesn’t mean we shouldn’t care about the gap or pretend that there isn’t one).

Enjoy the specials and help AAUW and the National Committee on Pay Equity (NCPE) continue the conversation about equal pay.

Loving: Lily Allen L8 CMMR

Happy Monday! I am struggling through this day. The warm temps this weekend have my brain fooled into thinking it is vacation time, and each task in a ever-increasingly-busy work schedule is just getting harder and harder!

However, I remembered (just in time) that good jams will get me through. Today’s jam that I am loving: Lily Allen’s track “L8 CMMR” which was recently featured on an episode of GIRLS.

Lily Allen – L8 CMMR – Girls Soundtrack Vol. 2

It makes me want to buy a fabulous new spring dress (a la Hannah this season) and bounce around my office. Until I can do so, the beat is adding some much-needed productivity to my day. Enjoy :)

Recipe: Quinoa Lime Chili

I came across this chili at a restaurant when I was home in New Jersey. I didn’t even order it, I just ogled the description of the dish and thought, “That sounds great, I bet I can make that!” Turns out, I indeed can!

This chili turned out to be everything I hoped – it is vegetarian, spicy, filling, smokey, and bright. And it is an easy one-pot wonder which always wins points in my book.

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Recipe: Quinoa Lime Chili

Ingredients:
1 clove garlic, diced
1 onion, roughly diced
2 tbsp. olive oil
2 red bell peppers, roughly diced
2 large tomatoes, seeded and diced
1 can pinto beans, drained
1 can black beans, drained
2 limes, zest and juice
1 cup quinoa
1 tbsp taco seasoning (cumin, cayenne pepper, paprika, onion powder, garlic powder, oregano, smoked paprika)
1 cup water

To Make:
1. Heat olive oil in a large pot and add onion and garlic. Cook over light-medium heat until onions are caramelized.
2. Add tomatoes and peppers, reducing heat slightly.
3. Add lime zest and taco seasoning and cook for 3-5 minutes until vegetables soften.
4. Meanwhile, cook 1 cup quinoa according to package directions.
5. Add beans and water to pot, bring to a simmer. Cover and let cook for 15 minutes, stirring occasionally.
6. Add cooked quinoa and lime juice. Salt to taste and serve immediately.

I hope you enjoy this warming (and Arlington Darling original) recipe as we finish up winter!