Smoky Cinnamon Roasted Cauliflower and Chickpea Bowls with Apricot Rice

Bowls have become a staple for quick, satisfying meals and this Middle Eastern-inspired version is no exception. Packed with roasted smoky-cinnamon cauliflower and crispy chickpeas, served over lemony apricot-studded rice and finished with a cooling hot sauce crema, every bite is a perfect balance of flavors and textures.

This recipe is not only delicious but also simple to prepare, making it an ideal choice for a weeknight dinner or a meal prep lunch. The combination of sweet apricots, tangy lemon and spicy crema will have you coming back for more.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cook the basmati rice according to package directions. Once cooked, fluff with a fork and set aside.
3. While the rice cooks, prepare the vegetables. Cut the cauliflower into small florets if not already done. Peel and slice the carrot into thin rounds. Drain and rinse the chickpeas.
4. In a large bowl, combine the cauliflower, carrot and chickpeas. Add the smoky cinnamon paprika spice and a drizzle of oil. Toss until everything is evenly coated.
5. Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet. Roast for 20-25 minutes, until the cauliflower is tender and the chickpeas are crispy.
6. While the vegetables roast, prepare the apricot rice. Finely chop the dried apricots. Thinly slice the scallions, keeping white and green parts separate. Zest and juice the lemon.
7. Stir the chopped apricots, scallion whites and lemon zest into the cooked rice. Season with salt to taste.
8. Make the hot sauce crema: In a small bowl, mix the sour cream with the hot sauce and a squeeze of lemon juice. Stir until smooth.
9. To serve, divide the apricot rice between bowls. Top with the roasted cauliflower, carrots and chickpeas. Drizzle with the hot sauce crema and garnish with scallion greens. Enjoy!
10. Note: For a vegan version, use a plant-based sour cream alternative.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any long-grain rice or even quinoa would work well in this recipe.

Is this recipe vegan?

The recipe as written uses sour cream, but you can easily substitute with a plant-based sour cream or yogurt to make it vegan.

Can I prepare the components ahead of time?

Absolutely! You can roast the vegetables and chickpeas, cook the rice and make the crema in advance. Assemble the bowls just before serving.