Turkish Chickpea & Cauliflower Bowls
with Cilantro Couscous & Creamy Feta Sauce
Turkish Chickpea & Cauliflower Bowls
Roasted cauliflower and chickpeas are served over fluffy cilantro couscous, then finished with a creamy feta sauce for a bright, satisfying vegetarian bowl.
Ingredients
For 2 servings
- 10 ounce Cauliflower Florets
- 13.4 ounce Chickpeas
- ¼ ounce Cilantro
- ½ cup Feta Cheese
- ¾ cup Israeli Couscous
- 4 tablespoon Sour Cream
- 1 tablespoon Turkish Spice Blend
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 5 teaspoon Olive Oil
- Pepper
- Salt
PDF
DifficultyMedium
Total Time35m
Calories810
Protein24g
Carbs88g
Fat35g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the feta and sour cream for plant-based versions or use a tahini-lemon drizzle in place of the creamy sauce. For gluten-free, replace the couscous with quinoa or rice; if you avoid legumes, the chickpeas are the key ingredient to change.
What to serve with it
Serve with a crisp cucumber-tomato salad, warm pita, or lemony greens to brighten the earthy chickpeas and cauliflower. A spoon of pickled onions or olives adds acidity and contrast, while extra herbs keep the bowl fresh and lively.
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