Unexpected flavors and textures come together to make a delicious, budget-friendly vegetarian bowl featuring cauliflower, grapes, chickpeas, avocado, and a smoky mayo. Serve with or without rice – either way this dish is surprisingly delicious.

It’s been awhile since I’ve posted something light and meatless recipe. And I have a great one to share!

The flavor and texture combination in these roasted cauliflower, grape, chickpea (and avocado) bowls is SO tasty: 

• Spiced, roasted cauliflower with a slight BBQ sweetness
• Sweet, jammy roasted grapes
• Crunchy spiced chickpeas
• Creamy avocado
• A drizzle of sweet/smoky mayo

It’s one of those dishes that combines a bunch of random ingredients that are great on their own – but together they make magic!

Let Your Oven Do The Work

Pretty much everything in this dish is roasted: The cauliflower, the grapes, and the chickpeas. 

• The cauliflower and the grapes can be roasted on the same pan/at the same time
• The chickpeas take longer to roast, so you can prepare them ahead of time or just plan on starting them a bit earlier. You can also buy ready-prepared roasted chickpeas in some stores.

More Unapologetic Vegetarian Recipes

Going meatless once or twice a week (or all the time, if that’s your thing) is a great way to save money on food. But many people who enjoy eating meat are reluctant to make the switch to (some) vegetarian meals. 

The fix? Vegetarian recipes that are delicious, flavorful, and satiating.

Here are some other vegetarian recipes I highly recommend:

• Spicy honey tofu
• Cheesy corn hotdish
• Cheesy keto cauliflower tots
• Gobi manchurian (Indian-style cauliflower)
• Kung pao cauliflower
• Spiced chickpea and sweet potato taco salad bowls (pictured)

Continue to Content

Roasted Cauliflower, Grape, and Chickpea Bowls

Yield: 2 servings

Cook Time: 20 minutes

Prep Time: 40 minutes

Total Time: 1 hour

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Ingredients

• 1 small head of cauliflower, cut into small florets
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 tablespoon prepared BBQ sauce
• 1 cup red grapes

For roasted chickpeas

• 15.5 ounce can chickpeas, drained
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Pinch of fine grain sea salt

For sweet-smoky mayo

• 1/3 cup mayonnaise
• 1 teaspoon brown sugar
• 1/2 teaspoon smoked paprika
• 2 tablespoons prepared BBQ sauce

To serve

• 1 avocado, cut into bite-sized chunks
• Rice (optional)

Instructions

1. Roast chickpeas: Preheat oven to 400. To cut down on cooking time for the chickpeas, place them on a microwave-safe plate and heat for 3 minutes, stirring once. Place chickpeas and on a baking sheet. Drizzle with oil and sprinkle with salt. Bake for 20 minutes, remove from oven, drizzle with more olive oil and stir in spices. Bake for an additional 5+ minutes, until chickpeas are golden brown and completely crunchy. (Continue baking if the chickpeas are still soft in the middle).
2. Roast cauliflower and grapes: Preheat oven to 400F. Drizzle olive oil on cauliflower florets and add spices and BBQ sauce. Mix to ensure even coating. Place on one side of a large baking sheet. Place grapes on the other side. Drizzle with a small amount of olive oil. Bake for 20 minutes, until cauliflower is fork-tender and grapes are soft.
3. To serve: Mix all sweet-smoky mayo ingredients together. Place each bowl ingredient (cauliflower, grapes, chickpeas, and avocados) separately in a bowl, served over rice, if desired. Drizzle with mayo and serve.

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