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Roasted Tandoori Salad Power Bowl

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Servings 4 servings
Calories 403 kcal


  • 7-8 small eggplants chopped
  • 1 tbsp tandoori masala
  • 1 tsp olive oil
  • 2 cans chickpeas rinsed and drained
  • 1 head cauliflower chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp olive oil
  • 4 cup spinach
  • 1 cup bean sprouts
  • 1/2 cup cooked quinoa


  • Heat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, mix together chopped eggplants, tandoori masala, and oil. Place on one side of baking sheet. Mix together chickpeas, tandoori masala, and oil, and place on same baking sheet. Mix together cauliflower, olive oil, salt, and black pepper, and place on a separate baking sheet. Bake both trays for 35 to 40 minutes until veggies brown and chickpeas are crispy. When ready to assemble, layer spinach in bowl and top with chickpeas, eggplant, cauliflower, bean sprouts, and quinoa. Top with creamy avocado dressing (recipe here).


Calories: 403kcalCarbohydrates: 56.8gProtein: 16.2gFat: 14.4gSaturated Fat: 1.8gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 7.8gPotassium: 988.9mgFiber: 15.4gVitamin A: 143.4IUVitamin C: 104.5mgCalcium: 78.2mgIron: 13.2mg
Course: Lunch/Dinner
Cuisine: South Asian Inspired
Keywords: easy lunch, salad
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