How to Make a Hearty Roasted Cauliflower and Chickpea Bowl with Tahini Dressing

Simple Summary

This Roasted Cauliflower and Chickpea Bowl is a delicious and nutritious plant-based meal that combines crispy roasted vegetables with protein-packed chickpeas, all tied together with a flavorful tahini dressing.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Beginner

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 (15 oz) can of chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 2-3 tablespoons warm water
• 2 cups mixed salad greens
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, toss the cauliflower florets and chickpeas with 2 tablespoons of olive oil, cumin, paprika, garlic powder, salt, and pepper.

3. Spread the seasoned cauliflower and chickpeas on a large baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is golden and crispy.

4. While the vegetables are roasting, rinse the quinoa in a fine-mesh strainer. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and the quinoa is fluffy.

5. Prepare the tahini dressing by whisking together tahini, lemon juice, minced garlic, remaining 1 tablespoon of olive oil, and 2-3 tablespoons of warm water until smooth. Season with salt to taste.

6. To assemble the bowls, divide the cooked quinoa among 4 bowls. Top with mixed salad greens, roasted cauliflower and chickpeas.

7. Drizzle with tahini dressing and sprinkle with chopped parsley before serving.

Chef's Notes

• For extra flavor, try adding different spices to the roasted vegetables like za'atar, smoked paprika, or curry powder.
• You can substitute quinoa with brown rice or couscous if preferred.
• To make this recipe more filling, add sliced avocado or a soft-boiled egg on top.
• Leftover bowls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the quinoa and roasted vegetables before serving.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 15g
• Fiber: 12g
• Healthy Fats: 20g
• Rich in vitamins C and K from cauliflower
• Good source of plant-based iron and folate from chickpeas

Serving Suggestions

• Serve with a side of warm pita bread or naan for a more substantial meal.
• Pair with a crisp white wine like Sauvignon Blanc or a light beer for a refreshing contrast.
• For a colorful presentation, serve in shallow bowls and arrange the components in sections.
• This dish is perfect for meal prep – prepare all components in advance and assemble when ready to eat.