Description
A healthy and delicious Roasted Cauliflower and Chickpea Quinoa Bowl, packed with nutrients and flavor.
Ingredients
- 185 g quinoa
- 360 ml vegetable broth or water
- ½ tsp salt
- 1 large cauliflower, about 700 g, cut into florets
- 1 can (400 g) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper, optional
- 80 g tahini
- 45 ml fresh lemon juice
- 1 small garlic clove, finely grated
- 1 tbsp maple syrup or honey
- 60–90 ml cold water
- ¼ tsp salt
- 1 cucumber, diced
- 150 g cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 1 avocado, sliced
- 15 g fresh parsley, chopped
- 15 g fresh cilantro, chopped
- 1–2 tbsp toasted sesame seeds
- Lemon wedges, for serving
Instructions
- Rinse the quinoa thoroughly. Add it to a saucepan with the vegetable broth and salt. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.
- Preheat the oven to 220°C. Pat the chickpeas dry with a clean towel. Place cauliflower florets and chickpeas on a large baking tray.
- Add olive oil, cumin, paprika, coriander, turmeric, garlic powder, salt, pepper, and cayenne. Toss until everything is evenly coated.
- Spread everything into a single layer. Roast for 25–30 minutes, tossing halfway through, until the cauliflower is golden and the chickpeas are slightly crispy.
- Whisk together tahini, lemon juice, garlic, maple syrup, and salt. Slowly add cold water while whisking until you get a smooth, creamy dressing. Add more water if needed.
- Combine the cucumber, cherry tomatoes, red onion, parsley, and cilantro in a bowl.
- Divide the quinoa between four bowls. Top with the roasted cauliflower and chickpeas, followed by the fresh vegetables and avocado.
- Drizzle generously with tahini dressing and sprinkle with sesame seeds. Serve with fresh lemon wedges.
Notes
- For a spicier kick, add more cayenne pepper.
- Feel free to customize the vegetables based on your preference.
- This bowl can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg