Bombay Burrito Bowls with Spiced Rice and Cauliflower

Flavorful and satisfying Indian-inspired bowls featuring spiced rice, roasted cauliflower and chickpeas, and a refreshing raita.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.38/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1large headCauliflower(Cut into bite-sized florets)

£1.50

115 oz canChickpeas(Drained and rinsed)

£0.65

3tablespoonsOlive Oil(Divided)

£0.20

1teaspoonTurmeric Powder

£0.05

1teaspoonCumin Powder

£0.05

0.5teaspoonGaram Masala

£0.05

0.3teaspoonChili Powder(Adjust to taste)

£0.03

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

1cupBasmati Rice(Uncooked)

£0.40

2cupsVegetable Broth(Or water)

£0.30

1Bay Leaf

£0.05

1smallCinnamon Stick

£0.10

3Cardamom Pods(Lightly crushed)

£0.15

1cupRaita(Store-bought or homemade. Vegan option: Use plant-based yogurt)

£0.75

0.5cupMango Chutney(Store-bought or homemade)

£0.60

0.3cupFresh Cilantro(Chopped, for garnish)

£0.40

0.3Optional - Red Onion(Thinly sliced)

£0.20

Total Cost

£5.51

£1.38 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the cauliflower florets and chickpeas with 2 tablespoons of olive oil, turmeric, cumin, garam masala, chili powder, salt, and pepper. Spread in a single layer on a baking sheet.
3.
Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned, flipping halfway through.
4.
While the cauliflower is roasting, prepare the rice. Heat the remaining 1 tablespoon of olive oil in a large skillet or pot over medium heat.
5.
Add the basmati rice and toast for 1-2 minutes, stirring constantly, until lightly golden and fragrant.
6.
Pour in the vegetable broth, add the bay leaf, cinnamon stick, and cardamom pods. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
7.
Remove the bay leaf, cinnamon stick, and cardamom pods from the rice.
8.
To assemble the bowls, divide the spiced rice among four bowls. Top with the roasted cauliflower and chickpeas. Add red onions if desired.
9.
Drizzle generously with raita and mango chutney. Garnish with fresh cilantro.
10.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

85g

33% of RDA

Fat

25g

36% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

20 g

22% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Adjust the amount of chili powder to your preferred level of spiciness.

For a vegan option, use plant-based yogurt for the raita. There are many readily available options in most grocery stores.

You can add other vegetables to the roasting pan along with the cauliflower, such as broccoli or sweet potatoes.

The roasted cauliflower and chickpeas are also delicious served as a side dish on their own.

Cooking Equipment

Oven

Large Skillet or Pot

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of chili powder to your preferred level of spiciness.

For a vegan option, use plant-based yogurt for the raita. There are many readily available options in most grocery stores.

You can add other vegetables to the roasting pan along with the cauliflower, such as broccoli or sweet potatoes.

The roasted cauliflower and chickpeas are also delicious served as a side dish on their own.

Bombay Burrito Bowls with Spiced Rice and Cauliflower

Ingredients

Instructions