BBQ Cauliflower and Chickpea Tray Bake
(3 tacos per serving)
½head cauliflower, cut into florets
2 cups (328 g)cooked chickpeas
1medium sweet potato, peeled, thinly sliced
1red bell pepper, sliced
½ cup (120 mL)barbecue sauce
1 tsp (2 g)ground cumin
1 tsp (3 g)garlic powder
1 tsp (2 g)cayenne pepper
½ cup (120 mL)unsweetened soy yogurt
1 Tbsp (4 g)
¼ cup (60 mL)barbecue sauce
12small soft tortillas
¼medium red onion, thinly sliced
Make your own
- Preheat the oven to 390°F (200°C) and line a baking tray with parchment paper.
- Add all the traybake ingredients to the baking tray and mix well.
- Bake on the center rack of the preheated oven for 40 - 50 minutes, or until the veggies are tender. Stir at least once halfway.
- Meanwhile, make the yogurt sauce by mixing together the yogurt and ranch seasoning in a small bowl.
- Once the traybake is done baking, add the remaining BBQ sauce and stir to coat. Serve inside the warmed tortillas, topped with sliced avocado, onion, and the ranch sauce. Enjoy!
- The BBQ cauliflower and chickpea filling can be stored separately from the tortillas and sauce in an airtight container in the fridge for up to 4 days.
- The garlic yogurt sauce can be stored in the fridge for up to 2 days.
Let us know what you think
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 40%
• medium sweet potato
• small soft tortilla
• cooked chickpeas
• unsweetened soy yogurt
Fruits & Veggies 39%
• head cauliflower
• red bell pepper
• medium red onion
• unsweetened soy yogurt
Nutrition per serving (3 tacos per serving)
Calories 640 kcal
|Total fat||15.5 g|
|Saturated fat||3.7 g|
|Trans fat||0.0 g|
|Total carbs||109.0 g|
|Dietary fiber||15.8 g|
|Total sugars||29.6 g|
|Added sugars||16.1 g|
|Vitamin A||304 μg RAE|
|Vitamin B6||0.7 mg|
|Vitamin B12||0 μg|
|Vitamin C||80.9 mg|
|Vitamin D||0 μg|
|Vitamin E||2.4 mg|
|Vitamin K||34 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
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Discussion & Rating
It would be great if you could include near the top of the article its average rating, and how many 5* ratings it has! That would definitely help when deciding which of your recipes to try out first!
Thanks in advance!
I love bbq sauce! This is a delicious, easy and satisfying meal 😊 in my oven the veggies needed just about 30-35 minutes to bake
Quick, easy, so tasty and fun on the table. A new go-to recipe for when I don't know what to eat but want something good! And keeps very well in the fridge! Awesome :)
Beautiful balance of flavours! We decided to dive back into a vegan lifestyle today and boy were we happy with our first dinner. Absolutely delicious, feeling very inspired again, thanks team!
Delicious. I omitted the cayenne pepper so it would be kid friendly and it was a big hit once again.
Hello, I love your recipes! However I am now a diabetic, do you have low carb recipes,
Love the flavors and how simple the recipe is. I’m trying to get my kids to eat more vegetables and this one did the trick. This will definitely be a dish we will make again.
Easy to make and really tasty! You can easily add more or other vegetables to this dish. The ranch mix is a keeper, so delicious!
First of all, I've been living on mostly PUL recipes for almost 3 years now, thank you so much for all the hard work you're doing. I've tried dozens of recipes and maybe one or two didn't work for me, the rest is simply mind-blowingly good.
I love the idea of this dish, I made it and the barbecue sauce with the vegetables works amazing but I discovered I really dislike ranch sauce on the whole, I've never had it before.
Are there any alternative sauces you could recommend for the dish? Also any ideas what instead of chickpeas I could use for protein?
Made this for friends and everyone devoured it!
Hey all you lovely PickupLimers,
hope you are well and having a relaxing weekend. :) I hope to meet you live one day and cook together, that would be really mega. I wish you a great week and am in my thoughts with you. Love greeting
Very good! A very satisfying supper. The avocado goes well with the spice. Will be adding this to my saved recipes.
So Yummy! A keeper.
This was so delicious! A must must try!!!
Dear PUL Team, I hope this message finds you well.
I just wanted to say, all the tray bake recipes were amazing and tasty.
I landed making all three of them along with Orange and Thyme Mocktail in one go for my friend's birthday gathering and everyone liked it.
Thank you for the wonderful work and looking forward to may more.
Easy, delicious, flavorful! We're a hard crowd to please, and this was great. Will be sharing with my family and friends who are veg/plant-based. Thank you, Sadia and team!
Simple. Delicious. Crowd pleaser. Will be making this again!
Wrap meals are among my absolute faves and the ingredients in this recipe are some of my favourites too. With cauliflower, chickpeas, bbq sauce and ranch yogurt dressing, it was impossible to go wrong! I absolutely loved the ease of this recipe and combination of flavours and textures. Its going on my go-to meal list 100%! 🙌🏻🥰
I made this for 5 teens in my house and they all requested it a second night in a row! Huge win! Thank you so much!!
Made this for dinner tonight. Substituted broccoli for cauliflower since I had to use it up. Turned out delicious.
Thanks again for another amazing recipe 😊
Wonderful! I'm trying to transition into a plant based diet and these tacos were awesome. They were a little too spicy for my family, so I may cut down on the cayenne. Nonetheless, this recipe is fantastic!
Looks yummy and I'm planning on making it this weekend. One question though: BBQ sauce is mentioned twice in the ingredients list: 120 ml under Tray Bake and 60 ml under Assembly: do we need 120 ml for this recipe or 180 ml?
Excellent recipies, excellent presentation amd videos.
I made these tonight and they were absolutely delicious and super easy to make! I didn’t add the chickpeas and used chickpea tortillas instead and used coconut yogurt for the ranch sauce and it worked out so well. Will definitely be keeping these in the rotation!
Hello, wondering how it would turn out with frozen cauliflower? Currently they are $6 a cauliflower in Aus so frozen would be much cheaper alternative if it works! Thanks
Has anyone tried making this with black beans instead of the chickpeas? I have some to use up and would love to try this recipe, but I am not sure how black beans will turn out baked in the oven. Thank you!
I love how quick and easy and hands off this recipe was! My meat-eating boyfriend loved it too. Definitely will make again.
Thank you for your generosity in sharing so much with us.
Can I ask, is the print function just for a shopping list for the recipe? When I select print, and choose quantities for 2 people and to show substitutions, I just get a blank cover page, the recipe photo and the ingredients. I'm not sure if that's the way it's meant to be, or if my system is messing things up!
I was struggling with veganism and plant-based eating until I found you - I eat something other than chickpeas nowadays :-)
You, Robin and your team really are an inspiration in what can seem like a dark world at times.
Thank you again
Do you mean to have ingredien instead of ingredients on all of the recipes?
Hi, have been a fan of Sadia and P for years. I wanted to ask a question…I have recently had high blood sugars and realized chickpeas and lentils are a lot of carbs :( tofu is a low carb plant protein but is there any other ones you can think of? I love chickpeas but have to cut down.
Thank you PUL team for all the wonderful work you do!