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–+ servings
Taco bowl with roasted cauliflower, chickpeas, salsa, avocado, and lettuce in a crispy shell

Roasted Cauliflower and Chickpea Taco Bowls

A healthy and flavorful dish featuring roasted cauliflower and chickpeas served in taco bowls.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 head cauliflower cut into florets
  • 1 can chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Bowls
  • 4 taco bowls
  • 1 cup shredded lettuce
  • 1 avocado sliced
  • 0.5 cup salsa
  • 0.25 cup cilantro chopped
  • 0.25 cup lime wedges

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and black pepper.
  3. Spread the mixture evenly on the prepared baking sheet. Roast for 25 minutes, stirring halfway through, until the cauliflower is tender and golden.
  4. Divide the roasted cauliflower and chickpeas among the taco bowls. Top with shredded lettuce, avocado slices, salsa, cilantro, and lime wedges.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 2gSodium: 450mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 15IUVitamin C: 90mgCalcium: 10mgIron: 15mg

Notes

For extra flavor, add a dollop of Greek yogurt or sour cream on top.

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