Sheet Pan Delhi Bowl
with chicken / 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 tsp Salt; 1/2 tsp Red pepper flakes (opt); 1/4 tsp Black pepper; 1 1/2 lb Chicken breasts, boneless and skinless, cubed; 1 Tbsp + 1 Tbsp Oil, cooking; 1/3 cup Pepitas / pumpkin seeds; 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 Tbsp Lemon juice; 1/4 tsp Cumin, ground; 1/8 tsp Garam masala

Active: 40 Total: 40

Original GF Paleo Vegetarian

These spiced cauliflower and chicken bowls are both hearty and comforting with a fresh salsa and tangy herb sauce to add dimension. If you have a paleo-friendly chip (like plantain chips) that you like, that would be great served on the side so you have something to use to scoop up the other ingredients.

Proteins

Chicken, non-ground

Cuisines

Asian - Indian

Ingredients

Metric

Servings:

Curry-Spiced Chicken 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 tsp
Red pepper flakes (opt) - 1/2 tsp
Black pepper - 1/4 tsp
Chicken breasts, boneless and skinless - 1 1/2 lb , cubed
Oil, cooking - 1 Tbsp + 1 Tbsp
Pepitas / pumpkin seeds - 1/3 cup

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 Ginger 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)
Lemon juice - 1 Tbsp
Cumin, ground - 1/4 tsp
Garam masala - 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 ginger sauce - If mixing by hand, finely chop cilantro leaves (skip this if using a blender / immersion blender). Combine jalapenos, garlic, ginger, cilantro leaves, lemon juice, cumin, and garam masala (portion for sauce). Mix well or blend until smooth in a blender or with an immersion blender. Add some water, as needed, to help it blend. (Can be done up to 2 days ahead)
Chicken - Slice into cubes and tenderize with a fork. (Can be done 1 day ahead)
Tomatoes / Cucumbers - Prep as directed.
Make salsa - Combine tomatoes and cucumbers with vinegar and olive oil.

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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 starting to brown in spots, 15 to 20 minutes.
While cauliflower roasts, toss chicken with second portion of cooking oil and remaining spice blend.
After cauliflower has been roasting for 15 to 20 minutes, remove it from the oven and gently flip with a spatula. Scatter chicken over top of cauliflower. Return pan to oven and roast both together until chicken is cooked through, 10 to 15 minutes more (depending on size of cubes).
Divide chicken and cauliflower between serving bowls. Top bowls with salsa, cilantro ginger sauce, and pepitas (or set everything out to assemble at the table). Enjoy!

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