Enjoy a hearty and nutritious meal with this Roasted Cauliflower and Chickpea Bowl. The combination of spiced roasted cauliflower and crispy chickpeas served over a bed of quinoa makes for a satisfying and delicious option for lunch or dinner.
Ingredients:
- 1 medium head of cauliflower, cut into florets
- 1 can (400g) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup baby spinach or kale
- 1 avocado, sliced
- Lemon wedges, for serving
For the Tahini Dressing:
- 1/4 cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- Water, to thin (about 2-4 tbsp)
- Salt, to taste
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: On a large baking sheet, toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, turmeric, garlic powder, salt, and black pepper until evenly coated. Spread them out in a single layer.
- Roast: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is golden and crispy and the chickpeas are crunchy.
- Cook the Quinoa: While the veggies are roasting, combine the quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork.
- Make the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add water until the dressing reaches your desired consistency.
- Assemble the Bowl: In serving bowls, layer quinoa, a handful of spinach or kale, and top with roasted cauliflower and chickpeas. Add avocado slices and drizzle with tahini dressing.
- Serve: Squeeze fresh lemon juice over the top and enjoy!
Nutrition Facts (approximate values per serving):
- Calories: 400 Kcal
- Protein: 14g
- Carbohydrates: 56g (Sugar: 4g)
- Fiber: 12g
- Fat: 16g (Saturated: 2g, Unsaturated: 14g)
