It does not get any easier than this.
Lately, with my move to Philadelphia coming up at the end of the month, I have been trying out dinners that are as hands off as possible. I have stated this before, but, for me, spending hours in the kitchen is relaxing. Cooking is my therapy. However, when you have to pack up your entire life into a bunch of boxes, your favorite things tend to fall by the wayside.
Those boxes are not going to pack themselves!
However, I have to admit first and foremost that I am not a takeout girl. To me, eating out is all about the experience of being outside or with your friends. Personally, I do not like eating in solitude a meal that I have not even made. I know that sounds bizarre, but I also just hate getting expensive food that I know, in my heart of hearts, I can cook faster and better!
Cue the sheet pan supper for the weeknight dinner rescue! I first got turned to the idea of a sheet pan supper from my aunt, who, knowing my love of cookbooks, decided to gift me one for the holidays. Sheet Pan instantly seemed like an interesting read. I mean, mini meals making only one dish dirty? In less than 30 minutes? Sign me up!
Most of the meals in this book center around some sort of animal protein, surrounded by vegetables. While I love this idea, I wanted to give my fellow vegetarians a bit of a shoutout when it comes to sheet pan meals. (Btw, if you need some recs for some killer sheet trays, I have these and I love them!).
This meal is perfect for a quick weeknight and pretty much has all of my favorite things. You might want to light a scented candle because, as much as I love curry, it does tend to stink up the house a bit. However, the strong flavors of curry powder tend to make cauliflower and chickpeas really shine. Plus, nothing can beat that beautiful yellow color. Hot damn!
Once they come out of the oven, I love giving them a little toss in some lemon juice before topping them with ALL the toppings. My personal favs as of late are pomegranate seeds and fresh cilantro, but feel free to add hot sauce, yogurt, or even raisins. I then serve the tray bake on some delish quinoa (my favorite is this brand) and BOOM instant meal.
Which, let us be real. Any meal is instantly made better by being instant.
Yields 2 servings
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1/2 cup quinoa
- 1 cup vegetable stock
- 1 1/2 cup of water
- 1/2 large head of cauliflower florets
- 1 cup garbanzo beans( I used canned, drained very well)
- 1/2 pint grape tomatoes
- 1 teaspoon of any spice blend (I use 1/2 tsp cumin and 1use any of your own spices, if you don’t have this)
- 1/2 teaspoon curry powder
- 1 teaspoon pink salt salt
- 1 tablespoon avocado oil (or whatever oil you have)
- lemon juice from 1/2 lemon
- 2 tbsp of freshly grated Parmesan (omit if vegan)
- pomegranate seeds, for garnish (can also use raisins)
- cilantro for garnish.
Add quinoa with water and vegetable stock and add 1/2 salt and cook on medium heat for 10-12 minutes or until the water is fully absorbed. Then cover and let sit for 5 minutes and fluff it up with a fork.
While the quinoa is cooking, preheat the oven to 425 degrees. Place the cauliflower florets, garbanzo beans, tomatoes, curry powder, spice blend, 1/2 tsp of salt and oil in a bowl. Toss it to coat and put it on a baking sheet. Bake for 15 minutes, making sure the cauliflower doesn’t overcook. Once it exits the oven, squeeze some lemon juice for a fresh taste.
In two bowls, divide the cooked quinoa. Top with curry roasted veggies. Add the pomegranate seeds, yogurt (dairy or non-dairy), and cilantro and serve immediately.