Sheet Pan Delhi Bowl
with chickpeas / cauliflower / tomato salsa

Name: Sheet Pan Delhi Bowl
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 lbs Cauliflower florets; 1 1/2 tsp Curry powder, mild; 1/2 tsp Garam masala; 1/2 tsp Turmeric, ground; 1/2 tsp Salt; 1/2 tsp Red pepper flakes (opt); 1/4 tsp Black pepper; 2 cans Beans, garbanzo (14 oz / 397 g); 1 Tbsp + 1 Tbsp Oil, cooking; 4 pieces Flatbread, any gluten-free (sub gluten-free tortilla chips); 4 Tomatoes, Roma , finely chopped; 10 oz Cucumbers, finely chopped; 2 tsp Vinegar, red or white wine; 2 tsp Oil, olive; 1 Jalapenos, chopped (seeds removed for less spice); 1 clove Garlic, chopped; 1/2 inch Ginger, grated; 1 cup Cilantro leaves (include tender top parts of stems); 1/4 cup Yogurt, plain or Greek; 1 Tbsp Lemon juice; 1/4 tsp Cumin, ground; 1/8 tsp Garam masala; 1/8 tsp Sugar

Active: 40 Total: 40

Original GF Paleo Vegetarian

These vegetarian bowls are both hearty and comforting with a fresh salsa and tangy herb sauce to add dimension. Feel free to skip the gluten-free flatbread / chips, but we loved having something on the side to scoop up the other ingredients.

Proteins

Beans, garbanzo

Cuisines

Asian - Indian

Ingredients

Metric

Servings:

Curry-Spiced Chickpeas and Cauliflower:

Cauliflower florets - 1 1/2 lbs
Curry powder, mild - 1 1/2 tsp
Garam masala - 1/2 tsp
Turmeric, ground - 1/2 tsp
Salt - 1/2 tsp
Red pepper flakes (opt) - 1/2 tsp
Black pepper - 1/4 tsp
Beans, garbanzo (14 oz / 397 g) - 2 cans
Oil, cooking - 1 Tbsp + 1 Tbsp
Flatbread, any gluten-free - 4 pieces (sub gluten-free tortilla chips)

Cucumber Tomato Salsa:

Tomatoes, Roma - 4 , finely chopped
Cucumbers - 10 oz , finely chopped
Vinegar, red or white wine - 2 tsp
Oil, olive - 2 tsp

Cilantro Yogurt Sauce:

Jalapenos - 1 , chopped (seeds removed for less spice)
Garlic - 1 clove , chopped
Ginger - 1/2 inch , grated
Cilantro leaves - 1 cup (include tender top parts of stems)
Yogurt, plain or Greek - 1/4 cup
Lemon juice - 1 Tbsp
Cumin, ground - 1/4 tsp
Garam masala - 1/8 tsp
Sugar - 1/8 tsp

Prep

Cauliflower / Jalapenos / Garlic / Ginger - (If prepping right before cooking, get oven heating first.) Prep as directed. Store cauliflower in one container. Combine jalapenos, garlic, and ginger in another container. (Can be done up to 5 days ahead)
Make spice blend - Mix together curry powder, garam masala (portion for cauliflower), turmeric, salt, red pepper flakes, and pepper. (Can be done up to 5 days ahead)
Make cilantro yogurt sauce - If mixing by hand, finely chop cilantro leaves (skip this if using a blender / immersion blender). Combine jalapenos, garlic, ginger, cilantro leaves, yogurt, lemon juice, cumin, garam masala (portion for sauce), and sugar. Mix well or blend until smooth in a blender or with an immersion blender. Add some water if needed to help it blend. (Can be done up to 2 days ahead)
Tomatoes / Cucumbers - Prep as directed.
Make salsa - Combine tomatoes and cucumbers with vinegar and olive oil.
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C degrees.
Toss cauliflower with first portion of cooking oil and half the spice blend (no need to measure it - just estimate). Spread out on a sheet pan (use two if the cauliflower seems crowded).
Roast, shaking the pan halfway through cooking, until cauliflower is tender, 25 to 30 minutes.
While cauliflower roasts, toss beans with second portion of cooking oil and remaining spice blend.
When cauliflower is tender, scatter beans over top and roast both together for about 5 minutes.
If using a gluten-free flatbread, in the last few minutes of roasting, place it on top of cauliflower and beans to warm it up.
Divide cauliflower and beans between serving bowls. Top bowls with salsa and cilantro yogurt sauce (or set everything out to assemble at the table). Serve with warm flatbread on the side. Enjoy!

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