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Ingredients
Ingredients
- 2 cups cauliflower florets
- 1 red bell pepper - cut into 1" cubes
- 1/2 red onion - cut into 1" cubes
- 1 zucchini - cut into 1/2" slices
- 1 (14 oz) can chickpeas - drained and rinsed
- 2 tbsp olive oil
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 cup quinoa - uncooked
Optional Tahini Dressing
- 1/3 cup tahini
- 1/3 cup water
- 1/4 cup lemon juice
- 2 cloves garlic - minced
- 1/4 tsp sea salt
Ingredients
Ingredients
Optional Tahini Dressing
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Instructions
- Preheat oven to 415 degrees F. Add cauliflower, bell pepper, onion, zucchini, and chickpeas to a large bowl and toss with olive oil. Sprinkle with cumin, paprika, garlic powder, and salt until evenly coated. Bake for 25-30 minutes, until vegetables are tender.
- While vegetables are roasting, cook quinoa according to package. In a small bowl, combine tahini, water, lemon juice, garlic, and sea salt. Whisk together to combine.
- Build bowls layering quinoa and roasted vegetables, top with about 2 tbsp of tahini sauce.
The bowl is delicious, save for the awful tahini sauce. After mixing the sauce together and taking a taste, I knew I couldn’t ruin all those delicious veggies with it. Just a word of advice – try your dressing mixture before you pour it on. We topped ours with a cilantro dressing from Trader Joe’s instead and these were awesome!