Roasted Cauliflower and Chickpea Bowl with Tahini Lemon Dressing
Oct 8
5 min read
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A warm, hearty, and healthy bowl featuring roasted cauliflower and chickpeas with smoky spices, laid over fluffy quinoa and finished with a creamy tahini lemon dressing. The combination of textures and flavors makes it a satisfying plant-based meal, perfect for lunch, dinner, or meal prep. Vegan, protein-rich, and deeply flavorful, it's as nutritious as it is delicious.
This roasted cauliflower and chickpea bowl brings together the earthy flavors of roasted vegetables with the brightness of a creamy tahini lemon dressing. Cauliflower florets and protein-rich chickpeas are tossed with olive oil, smoked paprika, and cumin, then roasted until golden brown and tender. Served over a bed of fluffy cooked quinoa and garnished with fresh parsley, this meal offers a wonderful combination of textures and flavors. The tangy tahini lemon dressing ties everything together, offering a rich and creamy yet refreshing finish. This nutritious bowl is perfect for a wholesome lunch or a light dinner and is suitable for vegans, vegetarians, and anyone looking to enjoy a flavorful plant-based dish. It also keeps well for meal prep and can be customized with your favorite seasonal veggies or grains. Delicious warm or at room temperature, it offers both comfort and nutrition in every bite.
Ingredients
- Cauliflower florets — 1 medium head, cut into florets
- Canned chickpeas — 1 can (400g), drained and rinsed
- Olive oil — 3 tablespoons
- Smoked paprika — 1 teaspoon
- Ground cumin — 1 teaspoon
- Salt and black pepper — to taste
- Cooked quinoa — 2 cups
- Fresh parsley — 2 tablespoons, chopped
- Tahini — 1/4 cup
- Lemon juice — 2 tablespoons
- Garlic clove — 1, minced
- Warm water — 2-3 tablespoons (to thin the dressing)
- Maple syrup or honey — 1 teaspoon (optional, for dressing)
Directions
1. Preheat your oven to 220°C (425°F).
2. On a large baking sheet, combine cauliflower florets and chickpeas with olive oil, smoked paprika, cumin, salt, and black pepper. Toss well until evenly coated.
3. Spread the mixture out on the baking sheet in a single layer. Roast for 25-30 minutes, tossing halfway, until the cauliflower is golden and tender and chickpeas are crispy.
4. While the vegetables roast, prepare the tahini lemon dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup or honey (if using), and enough warm water to reach a creamy, pourable consistency. Season with a pinch of salt.
5. To serve, divide the cooked quinoa between bowls. Top with the roasted cauliflower and chickpeas, and drizzle generously with tahini lemon dressing.
6. Garnish with chopped fresh parsley and enjoy warm or at room temperature.