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🥗 Roasted Cauliflower Chickpea Bowl with Pimenton

480 kcal · 45 min · 4 servings

Ingredients

• 600 g Cauliflower
• 400 g Chickpeas (can)
• 40 ml Olive oil
• 2 Teelöffel Pimenton de la Vera (smoked paprika)
• 1 Teelöffel Cumin (ground)
• 200 g Hulled millet
• 150 g Feta cheese
• 1 Stk Lemon
• 1 Teelöffel Salt
• 1 Prise Black pepper

Instructions

1. 1. Rinse the millet and cook it in salted water according to package instructions (approx. 15-20 min) until done. Keep it warm.
2. 2. Preheat the oven to 200°C (400°F) top/bottom heat. Wash and dry the cauliflower. Cut it into small florets.
3. 3. Mix the cauliflower florets and the drained chickpeas in a large bowl with the oil, pimenton, cumin, salt, and pepper.
4. 4. Place the vegetables on a baking sheet lined with parchment paper. Arrange them flat. Roast them in the oven for 25 minutes until golden brown and tender.
5. 5. Crumble the feta cheese into a separate small dish. Juice half the lemon and mix the juice with the remaining oil and salt to make a simple dressing.
6. 6. Divide the cooked millet among 4 containers. Top with the roasted cauliflower and chickpeas. Add the feta and a dollop of dressing. Seal with a lid and store in the fridge.

Nutrition per serving

• kcal: 480
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 52 g