For a vegan take on the classic Indian-style recipe, we roasted cauliflowers with a spicy sauce made with soy yogurt, ginger, and garlic.
All served with a nutritious chickpea salad, for a balanced meal in under 400 calories.
Cauliflowers is a low-calorie vegetable rich in antioxidants.
Mix gram masala, chillies, paprika, turmeric, crushed garlic, lemon juice, grated ginger, and yogurt in a bowl. Then, add cauliflower florets and stir until well coated.
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Now, you can marinate the cauliflowers for 1-2 hours or cook them right away. Roast them for 20 minutes at 210°C (410°F) on a grilling rack.
Meanwhile, simmer the quinoa in water for 10 minutes, drain, and set aside. Then, drain and rinse the tinned chickpeas.
Divide the fresh spinach, chickpeas, and quinoa among serving bowls.
Top with the roasted tandoori cauliflowers, and garnish with fresh cilantro and cracked pepper.
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