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Spicy Roasted Cauliflower & Zucchini Noodle Bowl

Written by

Destiny Dunbar

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Are you looking for a healthy, flavorful, and protein-packed meal that’s both easy to make and satisfying? This Spicy Roasted Cauliflower & Zucchini Noodle Bowl is a must-try! This vibrating vegan delight is bursting with nutrient-dense ingredients like cauliflower, kale, zucchini noodles, and a zesty tomato-based sauce, this dish is perfect for a vegan meal prep, low-carb lunch, or a light yet filling dinner. This recipe is not just a feast for the eyes but a powerhouse of nutrition and flavor. Perfect for those looking for low-carb, vegan, and gluten-free recipes that don’t compromise on taste!

This Recipe is:

  • Gluten-Free & Vegan – Completely plant-based and packed with fiber.
  • Spicy & Flavorful – A delicious blend of roasted spices, herbs, and a hint of lime.
  • Quick & Easy – Ready in under 30 minutes with minimal prep.

Ingredients

For the Roasted Cauliflower & Chickpeas:

  • 2 cups cauliflower florets
  • 1 cup cooked chickpeas (or canned, drained & rinsed)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt & black pepper to taste

For the Zucchini Noodles:

  • 2 medium zucchinis, spiralized
  • 1 tsp olive oil
  • 1/4 tsp turmeric
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp lemon juice

For the Tomato-Kale Mixture:

  • 1 cup chopped kale
  • 1/2 cup diced tomatoes (fresh or canned)
  • 1 clove garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 tsp olive oil

Toppings & Garnish:

  • 1 lime wedge
  • Fresh parsley or cilantro
  • Toasted sesame seeds (optional)

Instructions

Step 1: Roast the Cauliflower & Chickpeas

  1. Preheat your oven to 400°F (200°C).
  2. Toss cauliflower florets and chickpeas with olive oil and spices in a mixing bowl.
  3. Spread them out on a baking sheet and roast for 20 minutes, flipping halfway.

Step 2: Sauté the Zucchini Noodles

  1. Heat olive oil in a pan over medium heat.
  2. Add the spiralized zucchini, turmeric, black pepper, and garlic powder.
  3. Sauté for about 3–4 minutes until just tender. Avoid overcooking to keep them slightly crunchy.
  4. Drizzle with lemon juice and set aside.

Step 3: Cook the Tomato-Kale Mixture

  1. In the same pan, heat olive oil over medium heat.
  2. Add minced garlic and red pepper flakes, sauté for 30 seconds.
  3. Stir in diced tomatoes and cook for 3–4 minutes until slightly softened.
  4. Toss in kale and cook for another 2 minutes, just until wilted.

Step 4: Assemble the Bowl

  1. Arrange the zucchini noodles, roasted cauliflower & chickpeas, and tomato-kale mixture in a serving bowl.
  2. Garnish with fresh parsley, a lime wedge, and sesame seeds if desired.
  3. Serve immediately and enjoy this vibrant, spicy vegan bowl!

Tips for the Best Vegan Bowl

  • Meal Prep Friendly: Store each component separately in airtight containers for easy assembly during the week.
  • Add More Protein: Toss in some crispy tofu or tempeh for an extra protein boost.
  • Make It Creamy: Drizzle with tahini or cashew sauce for extra creaminess.

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