This spicy cauliflower bowl is packed with creamy tofu, crispy marinated chickpeas, tender sweet potatoes, kale, and a spicy tahini-based sauce. Perfect for meal prep because it makes a lot, plus, it’s ready in about 30-minutes.
Why you’ll love it
This spicy cauliflower bowl is so flavorful and simple to make. It makes a very generous amount so it’s perfect for meal prepping or to feed a whole family for lunch. Here are some other reasons why you’ll love this vegetable-loaded, protein packed, bowl.
Cauliflower Bowl Ingredients
Most of the ingredients in this bowl are pretty self-explanatory. Check out this list of the items you’ll need to make this creamy, spicy, cauliflower bowl.
Cauliflower rice- You can either purchase your own cauliflower rice or…Make your own by placing cauliflower florets into a food processor and pulsing until they resemble rice.
Sweet potatoes & tofu- Make sure that the sweet potatoes and tofu are cut to the same size so that they cook evenly. Cut them to about the size of you pinky fingernail. This will also speed up the cooking process.
Marjoram- If you don’t have any, feel free to just substitute with oregano which has a very close flavor profile.
Red chili paste- Feel free to add a much or as little as you would like of the red chili paste. If you don’t have any, you could always just omit it for a non-spicy bowl. Or substitute with your favorite hot sauce.
How to Make the Cauli Bowl
To make the spicy cauliflower bowl begin by making the marinated chickpeas. In a small bowl, whisk together the olive oil, chili powder, garlic powder, oregano, cumin, and salt. Add the rinsed and drained chickpeas and toss to coat. Set the chickpeas aside and allow them to marinate for 10-15 minutes while you prepare the rest of the bowl.
While the chickpeas are marinating, prepare the vegetables. To a large skillet, add a tsp of olive oil or vegetable broth over medium-high heat. Once hot add the onion and stir. Cook the onion for 3-4 minutes until it’s translucent and tender.
Add the riced cauliflower, cubed sweet potatoes, and tofu. Stir to coat and cook for and additional 3-4 minutes until the vegetables are slightly softened.
Add in the chopped kale and cook for an additional 3-4 minutes until the vegetables are tender and cooked through.
While the vegetables are cooking, quickly whip up the tahini sauce by whisking together the runny tahini, lemon juice, olive oil, soy sauce/coconut aminos, garlic, red chili paste, marjoram, and salt in a large bowl.
Transfer the vegetables to the tahini sauce and gently toss to coat.
To the skillet, add the marinated chickpeas and cook for about 5 minutes over medium heat until the chickpeas are warmed through and slightly golden. Add the chickpeas to the other ingredients in the large bowl and toss to coat.
Serve this bowl warm and top it with some chopped fresh parsley. I certainly hope that you guys love everything about this bowl from the sauce to tender vegetables to the crispy marinated chickpeas. This bowl is one of my favorite lunches and I just know you’re going to love it too. Enjoy friends!
Ingredient Health Benefits
Cauliflower- fiber, vitamin C, biotin, folate, sulforaphane to block cancer-causing chemicals
Cumin- iron, essential oils
Kale- vitamin A, vitamin C, potassium, calcium, folate, iron
Lemon- vitamin C, vitamin A, calcium, potassium
Onion- antioxidants, fiber, vitamin C, folate
Oregano- vitamins, minerals, phytochemicals, antioxidants
Sweet potato- vitamin A, vitamin C, vitamin B6, manganese, potassium, fiber
Tofu- protein, calcium, copper, magnesium, B vitamins, phytochemicals
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Spicy Cauliflower Bowl
- 1 tsp olive oil
- 1 small onion, diced*
- 1 small head cauliflower, riced (about 6 cups)
- 1 medium sweet potato, peeled and cubed*
- 1 block extra firm tofu, cubed*
- 3 stalks kale, chopped
- ½ cup tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp soy sauce or coconut aminos
- 2 cloves garlic, minced
- 1 tsp red chili paste*
- ¼ tsp marjoram can sub oregano
- ⅛ tsp salt
- 1, 15oz can chickpeas, drained and rinsed
- ½ tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp oregano
- ½ tsp cumin
- ¼ tsp salt
- In a large bowl, whisk together the runny tahini, lemon juice, olive oil, coconut aminos, garlic, red chili paste, marjoram, and salt. Set aside.
- In a small bowl, whisk together the olive oil, chili powder, garlic powder, oregano, cumin, and salt.
- Add the rinsed and drained chickpeas and toss to coat. Set aside and allow to marinate for 10-15 minutes.
- To a large skillet, add a tsp of olive oil over medium-high heat. Once hot add the onion and stir. Cook for 3-4 minutes until transleucent and tender.
- Add the riced cauliflower, sweet potateos, and tofu. Stir to coat and cook for and additional 3-4 minutes until tender.
- Add in the kale and cook for an additional 3-4 minutes until the vegetables are tender and cooked through.
- Transfer the vegetables to the tahini sauce and toss to coat.
- To the skillet, add the marinated chickpeas and cook for about 5 minutes over medium heat. Until warmed through and slightly golden. Add the chickpeas to the rest of large bowl and toss with the other cauliflower bowl ingredients.
- Serve warm.