Roasted Cauliflower and Chickpea Buddha Bowl

Welcome to the world of Buddha Bowls! These delicious and healthful dishes come in a variety of shapes and flavors. Today, we’re excited to share a delicious and filling Roasted Cauliflower and Chickpea Buddha Bowl that is quick to prepare and packed with protein, fiber, and vitamins. Give it a try, and your taste buds will thank you!

Roasted Cauliflower and Chickpea Buddha Bowl

This Roasted Cauliflower and Chickpea Buddha Bowl recipe is a flavorful and filling vegetarian meal.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4
Calories 374 kcal


  • 1 head cauliflower cut into florets
  • 1 15oz can of chickpeas rinsed and drained
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 2 cup cooked brown rice
  • 2 cups spinach
  • 1/4 cup crumbled feta
  • 2 tbsp fresh parsley
  • 1/4 cup onion chopped
  • 1/4 cup roasted red peppers diced
  • Salt and pepper to taste


  • Preheat oven to 400F.
    heat oven to 400 degrees fahrenheit
  • Line a baking sheet with parchment paper or aluminum foil.
    parchment paper
  • Place cauliflower florets on the baking sheet and drizzle with olive oil.
  • Sprinkle with garlic powder, cumin, salt, and pepper and toss to coat.
  • Bake in preheated oven for 25 minutes, until golden brown and tender.
  • Meanwhile, heat a medium-sized saucepan with a few tablespoons of olive oil over medium heat.
  • Add chickpeas and heat for 3 to 5 minutes, until warm.
  • To assemble the bowl, add rice to the bottom of the bowl and top with spinach, feta, parsley, onion, roasted red peppers, and chickpeas.
  • Top with roasted cauliflower and serve warm.

We hope you’re just as excited about this Roasted Cauliflower and Chickpea Buddha Bowl as we are! It’s a flavor-packed combo of protein, fiber, vitamins, and healthy fats that comes together easily in under an hour. Plus, it’s a great way to use up any leftover veggies you may have. Enjoy!

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