Description
A delicious and nutritious roasted cauliflower and chickpea quinoa bowl topped with fresh salad and tahini sauce.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 3/4 cup uncooked quinoa
- 1 1/2 cups water or vegetable broth
- Pinch of salt
- 1/2 English cucumber, diced
- 1 medium tomato, diced
- 2 tablespoons chopped fresh parsley
- Juice of 1/2 lemon
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon maple syrup or agave (optional)
- 1–2 tablespoons water
- Optional toppings: pickled onions, parsley or mint, red pepper flakes, lemon wedges
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower and chickpeas in olive oil and all spices. Spread on a baking sheet and roast for 25–30 minutes until golden and crisp.
- Rinse quinoa, toast it lightly in a saucepan, then add water/broth and salt. Bring to boil, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- Combine cucumber, tomato, parsley, lemon juice, and salt to create the fresh salad. Set aside.
- In a small bowl, whisk tahini, lemon juice, olive oil, maple syrup (if using), water, and salt until smooth and pourable. Adjust consistency as needed.
- Assemble bowl with a base of quinoa, topped with roasted cauliflower and chickpeas, cucumber-tomato salad, and tahini sauce. Add extra toppings if desired.
Notes
- You can adjust the spices according to your taste preferences.
- Feel free to add more vegetables as desired.
- This bowl can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg