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!!

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Avocado Toast Breakfast

Everyone approaches some type of  food with apprehensions and misconceptions, and I’m no exception. Hey look, there’s your poetry for the day. For me, this list includes butternut squash (delicious, but how am I supposed to cut it?), fresh fish of any kind (what’s the difference between a good fishy smell and a spoiled fishy smell?), and brussel sprouts (I’m just afraid of cooking them badly).

But I have overcome my fear of the avocado! I always ate it in restaurants, in guacamole, on sandwiches, etc. but I had never purchased and eaten my own. I guess I was afraid I would buy a not-ripe or over-ripe one, or that it wouldn’t taste as good at home as it did in restaurants, or that I wouldn’t be able to open it (that pit is huge!). But now, I consider avocado to be one of the many small culinary “Everests” that I have climbed.

It is one of my new favorite things to eat (because there’s always a rotating/newest obsession that I will deem appropriate to eat any time of the day or night). Consider this morning’s breakfast as proof: Half an avocado, cut up and mashed with the back of a fork, onto a toasted piece of multi-grain bread with lots of salt and pepper. Delish.

Avocado on Toast

The picture is small because, well, I couldn’t get a good picture after I devoured most of the toast before remembering I have this blog and am supposed to be taking pictures of my life. Sigh.

Happy Monday, everyone!