Roasted Cauliflower and Chickpea Bowl

Crispy roasted vegetables with creamy tahini sauce over quinoa. A deeply satisfying plant-based bowl.

Ingredients

• 1 large head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, rinsed, dried well
• 2 cups cooked quinoa
• Spices: 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp turmeric, salt
• 3 tbsp olive oil
• Tahini sauce: 1/4 cup tahini, 3 tbsp lemon juice, 1 clove garlic, 3-4 tbsp water, salt
• Fresh parsley and pomegranate seeds to serve

Directions

1. Preheat oven to 425°F. Toss cauliflower and chickpeas separately with oil and spices.
2. Spread on separate areas of a large baking sheet (they cook at different rates).
3. Roast 25-30 minutes, tossing once, until cauliflower is golden and chickpeas are crispy.
4. Whisk tahini sauce ingredients, adding water to achieve pourable consistency.
5. Serve over quinoa, topped with roasted cauliflower and chickpeas.
6. Drizzle with tahini sauce and garnish with parsley and pomegranate seeds.

Notes

Chickpeas must be completely dry before roasting or they steam instead of crisping. Spread them on a towel and rub vigorously.