Roasted Cauliflower and Chickpea Quinoa Bowls with Curried Tahini
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Per serving
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- 1
Cook the quinoa
Preheat the oven to 425F. In a small pot, combine the quinoa with 2 cups water and 1/4 teaspoon of the salt. Cover tightly and bring to a boil, then reduce the heat to low and simmer until the water is absorbed, 15 to 20 minutes. Don't stir while it cooks. Turn off the heat and let it sit covered for another 10 minutes to steam.
- 2
Roast the cauliflower and chickpeas
Cut the cauliflower into florets and drain and rinse the chickpeas. On a large rimmed baking sheet, toss the cauliflower and chickpeas with the avocado oil, garlic powder, smoked paprika, the remaining 1/4 teaspoon salt, and a few grinds of black pepper until evenly coated. Roast until the chickpeas are crispy and the cauliflower is golden at the edges, 25 to 30 minutes, tossing once halfway through.
- 3
Make the tahini sauce
Crush or finely mince the garlic clove. In a small bowl, whisk together the tahini, lemon juice, garlic, curry powder, and a pinch of salt into a lumpy paste. Add 2 tablespoons water and whisk until smooth, then add more water a little at a time until the sauce is creamy and pourable. Taste and adjust.
- 4
Assemble
Slice the cucumbers into thin rounds and pit and chop the dates. Divide the quinoa and roasted cauliflower mixture among 4 bowls, top with the cucumbers and dates, and drizzle generously with the tahini sauce.
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Roasted Cauliflower and Chickpea Quinoa Bowls with Curried Tahini
Created by: CleanPlateClub
Ingredients
- 1 cup quinoa
- 1/2 tsp salt
- 1 cauliflower
- 15 oz chickpeas
- 2 tbsp avocado oil
- 1 1/2 tsp garlic powder
- 1 1/2 tsp smoked paprika
- black pepper
- 2 cucumber
- 4 medjool dates
- 1/3 cup tahini
- 2 tbsp lemon juice
- 1 garlic
- 1/2 tsp curry powder
- 4 tbsp water
Instructions
- Cook the quinoaPreheat the oven to 425F. In a small pot, combine the quinoa with 2 cups water and 1/4 teaspoon of the salt. Cover tightly and bring to a boil, then reduce the heat to low and simmer until the water is absorbed, 15 to 20 minutes. Don't stir while it cooks. Turn off the heat and let it sit covered for another 10 minutes to steam.
- Roast the cauliflower and chickpeasCut the cauliflower into florets and drain and rinse the chickpeas. On a large rimmed baking sheet, toss the cauliflower and chickpeas with the avocado oil, garlic powder, smoked paprika, the remaining 1/4 teaspoon salt, and a few grinds of black pepper until evenly coated. Roast until the chickpeas are crispy and the cauliflower is golden at the edges, 25 to 30 minutes, tossing once halfway through.
- Make the tahini sauceCrush or finely mince the garlic clove. In a small bowl, whisk together the tahini, lemon juice, garlic, curry powder, and a pinch of salt into a lumpy paste. Add 2 tablespoons water and whisk until smooth, then add more water a little at a time until the sauce is creamy and pourable. Taste and adjust.
- AssembleSlice the cucumbers into thin rounds and pit and chop the dates. Divide the quinoa and roasted cauliflower mixture among 4 bowls, top with the cucumbers and dates, and drizzle generously with the tahini sauce.