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These chili-lime roasted cauliflower, chickpea and quinoa bowls are topped with the yummiest quick-pickled red onions and creamy avocado. Naturally gluten-free, plant-based and SO flavorful.

When life gets busy and we need a quick feel-good dinner, a sheet pan of roasted cauliflower and chickpeas is one of our family’s go-to starting points. But this particular combo that we improvised recently ended up being such a winner that I had to share it with you. ♡

It was inspired by this roasted cauliflower and chickpeas recipe that caught my eye on Pinterest. We happened to be craving Mexican-inspired flavors that night, so I followed a similar formula but tossed the cauliflower and chickpeas with a zesty blend of chili powder, cumin, garlic and smoked paprika. Then we added some protein-packed pepitas, lots of cilantro and extra lime juice to the marinated red onion mixture and finished everything up with some slices of creamy avocado. And in less than 30 minutes, this vibrant, flavor-packed, nourishing quinoa salad was ready to enjoy.

The lime juice adds a bright, tangy kick that really brings everything to life, while the warm, earthy, chili spices make the dish feel so rich and satisfying. We kept ours plant-based, but it would also be fantastic with grilled chicken, shrimp, or a sprinkle of crumbled cheese. And if you’ve got other roast-friendly veggies hanging around, feel free to toss them on the sheet pan too.

It’s one of those easy, endlessly customizable recipes that you’ll want to keep on repeat. So the next time you’re craving a cozy bowl of veggies and quinoa, I hope you’ll give this one a try!

Chili-Lime Cauliflower Quinoa Bowls

Here are a few quick notes about the ingredients you will need to make this chili-lime roasted cauliflower quinoa salad:

• Cauliflower: Cauliflower florets roast up in the oven until caramelized and tender while soaking in all of the zesty spices. Feel free to use a bag of pre-chopped cauliflower florets to save time, or here is a tutorial for how to cut cauliflower if you’d like to buy a whole head and chop your own florets.
• Chickpeas: Crisped up in the oven alongside the cauliflower, roasted chickpeas add great texture, nutty flavor, and plant-based protein to the quinoa salad.
• Quinoa: Fluffy quinoa serves as our protein-rich, glute-free base for these bowls, adding a mild earthy flavor to each bite. I used tri-color quinoa in the batch shown here, for an extra pop of color, but you could use any color of quinoa that you prefer.
• Red onion: Sliced red onions are quick-pickled in a mix of lime juice, vinegar and seasonings, adding a vibrant burst of color and tangy brightness to balance the warm flavors cauliflower and chickpeas. Feel free to just slice them with a sharp chef’s knife, or you could use a mandoline if you prefer delicate paper-thin slices.
• Lime juice: Freshly-squeezed lime juice helps to pickle the red onion and add a tangy kick that makes all of these seasonings come alive.
• Apple cider vinegar: Apple cider vinegar gets paired with the lime juice to marinate the red onions, adding just enough acidity to enhance their natural sweetness while softening the sharp edges of their flavor.
• Dried seasonings: We’ll use a mix of chili powder, garlic powder, ground cumin and smoked paprika to give this dish a bold seasoning of smoky, earthy, slightly sweet flavors with just the perfect amount of heat.
• Pepitas: Toasted pepitas add a satisfying crunch, salty umami flavor, and an extra 28 grams of protein to this salad.
• Avocado: Cool avocado slices add the perfect amount of buttery, creamy flavor to balance all of the chili-lime flavors.
• Cilantro: Finally, when it comes to this recipe, I vote the more cilantro the merrier! Its fresh, herbal flavor adds the perfect pop of brightness to each bite and pairs beautifully with all of the ingredients here.

Recipe Tips

Step-by-step instructions are included in the recipe below, but here are a few extra tips to keep in mind too:

• Pat the chickpeas dry after draining. Be sure to pat the chickpeas dry with a clean kitchen towel (or paper towels) before tossing them with the oil and seasonings, which will help them get nice and crispy instead of steaming in the oven.
• Cut the cauliflower into even florets. No need for perfection, but generally try to cut the florets into similarly-sized pieces so that they will roast evenly. I also recommend placing any flat sides down on the pan for extra caramelization.
• Rinse the quinoa before cooking. Quinoa has a natural coating called saponin that can taste bitter, so it’s worth the extra minute to rinse it off under cold water with a fine-mesh strainer.
• Use parchment for easy cleanup. Finally, I recommend lining the baking pan with parchment paper to prevent the food from sticking and make for easy breezy cleanup!

Recipe Variations

Here are a few more variations that you’re welcome to try with this recipe:

• Add an extra protein. Chicken, pork, chorizo, shrimp, steak, salmon, cod, or scallops would all be delicious additions to this quinoa salad.
• Add cheese. Add crumbled cotija or feta cheese or shredded Pepperjack.
• Use a different base. Swap in farro, rice, couscous, orzo, or whatever other base sounds good in place of the quinoa.
• Use different spices. Change up the seasonings here with a totally different spice blend, such as a curry, Italian, Moroccan or za’atar seasonings.
• Roast extra veggies. Add any other favorite roasting-friendly veggies to the mix, such as bell pepper, sweet potatoes, zucchini, carrots or Brussels sprouts.

More Roasted Cauliflower Recipes To Try!

Love roasted cauliflower as much as we do? Here are some of our favorite roasted cauliflower recipes you might enjoy:

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