Roasted Cauliflower Tahini Bowl
Warm grain bowl with roasted cauliflower, chickpeas, and lemon-tahini sauce.
Nutrition facts (per serving)
- Calories510 kcal
- Protein18 g
- Carbs56 g
- Fats24 g
Ingredients
- 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
About this recipe
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.
Instructions
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Heat oven to 220 C and line a baking tray with parchment.
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Toss cauliflower and chickpeas with olive oil, paprika, cumin, salt, and pepper.
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Roast for 28 to 30 minutes, turning once, until edges are golden.
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Whisk tahini, lemon juice, and warm water until smooth and pourable.
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Divide quinoa into bowls, top with roasted mix, drizzle sauce, and finish with parsley.