Roasted Chickpeas, Cauliflower & Tempeh

This dish is a staple in my weekly food prep, especially while cleansing (which is happening right meow). Every few months, I take two weeks to reset my diet. Even though my diet is already mostly plant-based (I do eggs every now and then) and gluten free, I still have my vices like caffeine and lil somethin’ sweet here and there. That’s why this recipe is great, it has a just enough sweetness in the dressing. After I make this, I eat it by itself, add it to greens, mix it with rice…it’s quite versatile. SO So sO good! Tip, add sesame seeds for additional vitamins and minerals like calcium, iron, magnesium, iron, protein and a ton of other fabulousness in each seed!

Roasted Chickpeas, Cauliflower, & Tempeh

– 1 head of cauliflower

– 1 can rinsed chickpeas (any beans will work)

– 1 package tempeh

– 1⁄4 cup extra virgin olive oil

– 1 tbsp seeded mustard

– 1 tbsp dijon mustard

– 1tbsp unfiltered apple cider vinegar

– 1 tbsp lemon juice

– 1⁄4 tsp cayenne, paprika, and cumin (1⁄4 tsp of each)

– pinch of salt/ground pepper

– 1⁄4 cup chopped parsley/cilantro

Part 1. Preheat oven to 400. Chop cauliflower into bite-size pieces. Stir in medium bowl

with chickpeas and crumbled tempeh. Add 2 tbsp extra virgin olive oil, salt, cayenne,

paprika, and cumin. Place cauliflower and chickpeas/beans in a large pan with wax

paper and place in oven for 35 minutes. Tip: I like to add the tempeh after the first 10

minutes that the cauliflower and beans have been in the oven.

Part 2. Mix mustard, vinegar, 1⁄4 cup of extra virgin olive oil, salt and pepper together

in large bowl. Add a bit of honey, if you would like to add a little sweet to your salty.

After you take out the cauliflower, chickpeas, and tempeh, place in large bowl (with

other ingredients) and toss. Add the parsley, while it’s still warm.

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