Roasted Cauliflower Tahini Bowl

Name: Roasted Cauliflower Tahini Bowl
Total time: 45 min
Yield: 3 servings

Warm grain bowl with roasted cauliflower, chickpeas, and lemon-tahini sauce.

Wartości odżywcze

Kalorie
510 kcal
Białko
18 g
Węglowodany
56 g
Tłuszcze
24 g

Składniki

1 medium cauliflower, cut into florets
1 can chickpeas (400 g), drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 cup cooked quinoa
2 tablespoons tahini
1 tablespoon lemon juice
2 to 3 tablespoons warm water
2 tablespoons chopped parsley

O przepisie

This bowl uses a sheet-pan roast to build flavor with minimal active time. Cauliflower and chickpeas crisp in the oven while quinoa cooks, then everything is finished with a quick lemon-tahini sauce.

Sposób przygotowania

Heat oven to 220 C and line a baking tray with parchment.
Toss cauliflower and chickpeas with olive oil, paprika, cumin, salt, and pepper.
Roast for 28 to 30 minutes, turning once, until edges are golden.
Whisk tahini, lemon juice, and warm water until smooth and pourable.
Divide quinoa into bowls, top with roasted mix, drizzle sauce, and finish with parsley.