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Sheet Pan Delhi Bowl
with chicken / cauliflower / tomato salsa

Active: 40 Total: 40

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
Cuisines

Ingredients

Metric
Servings:
4
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

  1. 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)

  2. 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)

  3. 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)

  4. Chicken - Slice into cubes and tenderize with a fork. (Can be done 1 day ahead)

  5. Tomatoes / Cucumbers - Prep as directed.

  6. Make salsa - Combine tomatoes and cucumbers with vinegar and olive oil.

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Make

  1. Heat oven to 425F / 218C degrees.

  2. 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).

  3. Roast, shaking the pan halfway through cooking, until cauliflower is starting to brown in spots, 15 to 20 minutes.

  4. While cauliflower roasts, toss chicken with second portion of cooking oil and remaining spice blend.

  5. 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).

  6. 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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