Eating Bird Food · by Brittany Mullins★ 4.8 (66)
Sriracha Roasted Cauliflower and Chickpea Sheet Pan Meal
NUTRITION · PER SERVING37M COOK
CAL 21%·PRO 32%
CARBS 57G54% OF CAL
14G FIBER20G SUGAR23G OTHER
FAT 18G37% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan roasted cauliflower and chickpeas coated in a sriracha-ginger glaze, served with brown rice. A quick vegan dinner with bold Asian-inspired flavors.
mainbowlbeans🍪 sheet pan🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 medium head cauliflower (broken into florets)
- 1 15 oz can chickpeas (drained, rinsed and patted dry)
- 1 ½ Tablespoons olive oil
- ¾ teaspoon sea salt
- ¾ teaspoon ground pepper
- cooked brown rice or quinoa (for serving (optional))
- 2 Tablespoons Sriracha
- 2 Tablespoons coconut aminos
- 1 Tablespoon maple syrup
- 2 teaspoons apple cider vinegar
- 2 teaspoon fresh ginger (minced)
- 2 cloves garlic (minced)
- 1 teaspoon sesame oil
- 2 green onions (chopped + extra for topping)
- ¼ cup chopped peanuts + extra for topping
At a glance
PER SERVING · TIME 37M
CAL 21%·PRO 32%
CARBS 57G54% OF CAL
14G FIBER20G SUGAR23G OTHER
FAT 18G37% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 27m
- Sodium
- 908mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 784mg
- Calcium
- 119mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 908MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.