Chili-Lime Roasted Cauliflower Quinoa Bowls

When life gets busy and we need a quick feel-good dinner, a sheet pan of roasted cauliflower and chickpeas is one of our family’s go-to starting points. But this particular combo that we improvised recently ended up being such a winner that I had to share it with you. 

It was inspired by this roasted cauliflower and chickpeas recipe that caught my eye on Pinterest. We happened to be craving Mexican-inspired flavors that night, so I followed a similar formula but tossed the cauliflower and chickpeas with a zesty blend of chili powder, cumin, garlic and smoked paprika. Then we added some protein-packed pepitas, lots of cilantro and extra lime juice to the marinated red onion mixture and finished everything up with some slices of creamy avocado. And in about 45 minutes, this vibrant, flavor-packed, nourishing quinoa salad was ready to enjoy.

The lime juice adds a bright, tangy kick that really brings everything to life, while the warm, earthy, chili spices make the dish feel so rich and satisfying. We kept our bowls plant-based, but this recipe would also be fantastic with grilled chicken, shrimp, or a sprinkle of crumbled cheese. And if you happen to have other roast-friendly veggies hanging around, feel free to toss them on the sheet pan too.

However you make it, this is one of those easy, endlessly customizable recipes that you’ll want to keep on repeat. So the next time you’re craving a cozy bowl of veggies and quinoa, I hope you’ll give this one a try!

• 2 tablespoons avocado oil (or any neutral oil)
• 2 teaspoons chili powder
• 1 teaspoon each: garlic powder, ground cumin, smoked paprika, fine sea salt
• 1 medium cauliflower, cut into bite-sized florets
• 1 (15-ounce) can chickpeas, rinsed, drained and patted dry

• 1/4 cup lime juice
• 2 tablespoons avocado oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon each: chili powder, fine sea salt, garlic powder, ground cumin
• 1 small red onion, thinly sliced
• 2/3 cup roasted pepitas, plus extra for garnish
• 2/3 cup chopped cilantro, plus extra for garnish

• 1 cup uncooked tri-color quinoa, rinsed and drained
• 1 avocado, sliced