🥗 Roasted Cauliflower Chickpea Bowl with Pimenton

Name: Roasted Cauliflower Chickpea Bowl with Pimenton
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
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

480 kcal · 45 min · 4 servings

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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. Rinse the millet and cook it in salted water according to package instructions (approx. 15-20 min) until done. Keep it warm.
2. Preheat the oven to 200°C (400°F) top/bottom heat. Wash and dry the cauliflower. Cut it into small florets.
3. Mix the cauliflower florets and the drained chickpeas in a large bowl with the oil, pimenton, cumin, salt, and pepper.
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. 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. 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