50m$14.21Curried Chickpea Cauliflower Rice
Canned chickpeas, cauliflower, baby potatoes, and zucchini roast with curry powder while brown rice warms right on the pan. This vegan sheet-pan dinner is simple, filling, and weeknight-friendly.
- Energy
- 430 calories per serving
- Protein
- 13.4 g per serving
- Carbs
- 65.2 g per serving
- Fat
- 14.9 g per serving
- Sodium
- 647 mg per serving
Shopping options
Olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Cauliflower florets
4 Cup
Kroger® Cauliflower Florets Bag BIG DEAL!
57%
Black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Baby potatoes, halved
1 Pound
Private Selection® Petite Red Gourmet Potatoes
67%
Garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Curry powder
2 Tablespoon
Kroger® Curry Powder Shaker
27%
Kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Ready-to-heat brown rice pouch
1 Count
Ben's Original Ready Rice Whole Grain Brown Rice, Easy Dinner Side, 8.8 oz Pouch
100%
Zucchini, cut into 1/2-inch half-moons
2 Count
Organic Zucchini Squash
100%
Fresh cilantro, chopped
0.25 Cup
Soli Organic™ Cilantro Bunch
14%
Lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
Canned chickpeas, rinsed and drained
1 Can
Kroger® Garbanzo Beans
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- canned chickpeas-1 can
- cauliflower florets-4 cups
- baby potatoes-1 lb
- zucchini-2 medium
- fresh cilantro-0.25 cups
- olive oil-3 tbsp
- curry powder-2 tbsp
- lemon juice-1 tbsp
- garlic powder-1 tsp
- ready-to-heat brown rice-1 pouch
- kosher salt-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F; rinse and drain the chickpeas, halve the baby potatoes, cut the zucchini, and chop the cilantro.
Keep fingers tucked away from the knife blade while cutting the potatoes, zucchini, and cilantro.
Add the chickpeas, cauliflower, potatoes, and zucchini directly to the rimmed sheet pan, then add olive oil, curry powder, garlic powder, salt, and pepper; toss on the pan until the vegetables are evenly coated.
Spread everything into a single layer with the potatoes cut-side down; roast for 25 minutes, until the potatoes are starting to turn tender and the cauliflower edges are browned.
Use oven mitts when handling the hot sheet pan.
Remove the pan from the oven, stir the vegetables, then clear a space in the center and add the brown rice pouch contents in a thin layer; return to the oven for 8 to 10 minutes, until the rice is hot and lightly crisp at the edges.
Use oven mitts when removing and returning the hot sheet pan to the oven.
Keep the pan level when moving it so chickpeas and rice do not slide.
Drizzle lemon juice over the pan, sprinkle with cilantro, and gently toss everything together before serving warm from the sheet pan.
The sheet pan may still be hot; use oven mitts or transfer the food before serving.
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