These colorful cauliflower-chickpea quinoa bowls have the most delicious curried tahini dressing. They’re perfect for weeknights and meal prep.

I love a grain bowl dinner and am always thinking up new combinations of whole grain + veg + protein + sauce. For my latest concept, I took inspiration from an older recipe: this roasted cauliflower with curried tahini. The way the earthy cauliflower mingles with the unexpectedly fragrant tahini and jammy-sweet bits of dates is just divine.
So, with a couple of extra ingredients, I turned that side dish into a complete meal.
These roasted cauliflower and chickpea quinoa bowls feature a creamy tahini dressing, crunchy cucumbers for contrast, and chopped Medjool dates for unexpected pops of sweetness. Even if you don’t think dates are your thing, don’t skip them here! They really take these vegan bowls to the next level.
Key Ingredients + Variations
- Quinoa: While quinoa and tahini make a perfect couple, you can certainly swap in another grain, like brown rice, farro, or even buckwheat.
- Cauliflower: To speed up prep, buy your cauliflower pre-chopped. You can also use broccoli or Brussels sprouts instead.
- Chickpeas: Use canned or home-cooked chickpeas.
- Tahini: You can find this sesame paste in most supermarkets, either alongside the nut butters or in the international foods aisle. All tahini brands are slightly different, so you may have to try a few to find one you like. Lighter-colored tahini from Middle Eastern/Mediterranean brands is generally tastier and less bitter.
- Yellow Curry Powder: Just a tiny bit adds so much flavor to the sauce.
- Cucumbers: Persian cucumbers are best here, but you can definitely substitute with kirby or English.
- Medjool Dates: The syrupy sweetness and chewy texture of this candy-like dried fruit balances the savory, sour notes of these veggie quinoa bowls. (Wanna use up some leftover dates? Make my sugar-free date brownies!)
How to Make Cauliflower Chickpea Quinoa Bowls
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Cook the Quinoa
In a small pot, combine quinoa, water, and salt. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer gently until all the water is absorbed, about 20 minutes. For the fluffiest results, do not stir quinoa during cooking.
Step 2: Roast the Cauliflower and Chickpeas
Place the cauliflower and chickpeas on a rimmed baking sheet, and add oil, salt, pepper, and spices. Toss with your hands to coat evenly. Roast until the cauliflower is golden brown and the chickpeas are crispy, about 25 minutes, stirring once halfway through.
Step 3: Make the Tahini Dressing
In a small bowl, combine tahini, crushed garlic, lemon juice, curry powder, and salt. Whisk together into a lumpy paste. Then gradually add water and continue whisking vigorously until you have a creamy, homogenous sauce. (Not a fan of curry powder? Serve the bowls with tzatziki sauce or cilantro cashew cream instead.)
Step 4: Assemble the Bowls
To serve, divide the quinoa among bowls and top with the roasted cauliflower mixture, cucumbers, and dates. Drizzle with the tahini sauce.
Make-Ahead Tips
If you wanna make these vegetarian bowls for meal prep, cook the quinoa, roast the cauliflower and chickpeas, and make the sauce; they will last in the fridge for up to 4 days and the sauce for up to 1 week. Add the cucumbers right before serving.
More Bowl Recipes…
- Tofu Rice Bowl with Peanut Sauce
- Vegan Sushi Bowls
- Farro Bowls with Garlicky White Beans
- Vegan Poke Bowls
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
PrintCauliflower Chickpea Quinoa Bowls
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
- Diet: Vegan
Description
These veggie quinoa bowls are perfect for weeknight dinners and meal prep.
Ingredients
For the Bowls
- 1 cup white quinoa* (see note below)
- 1/2 teaspoon fine sea salt, divided
- 1 small head of cauliflower, cut into florets
- One 15-ounce can of chickpeas, drained and rinsed
- 2 tablespoons neutral oil, like avocado or refined coconut
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons smoked paprika
- Freshly ground black pepper, to taste
- 2 Persian cucumbers, sliced into thin rounds
- 4 Medjool dates, pitted and chopped
For the Sauce
- 1/3 cup well-stirred tahini
- 2 tablespoons lemon juice
- 1 garlic clove, crushed, grated, or finely minced
- 1/2 teaspoon yellow curry powder
- 1/4 teaspoon fine sea salt
- 3 to 4 tablespoons water
Instructions
- Preheat the oven to 425ºF.
- In a small pot, combine the quinoa with 2 cups water and 1/4 teaspoon salt. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer until all the water is absorbed, 15 to 20 minutes (do not stir during cooking). Then turn the heat off and let the pot stand covered (still, no stirring) for another 10 minutes to steam.
- Meanwhile, on a large rimmed baking sheet, combine the cauliflower, chickpeas, oil, garlic powder, paprika, the remaining 1/4 teaspoon salt, and a few grinds of pepper. Toss with your hands to coat everything evenly. Roast until the chickpeas are crispy and the cauliflower is golden brown around the edges, 25 to 30 minutes, tossing the mixture once about halfway through.
- Make the sauce. In a small bowl, combine the tahini, lemon juice, garlic, curry powder, and salt. Either using a sauce whisk or fork, stir the mixture into a lumpy paste. Then add 2 tablespoons water and whisk again until smooth. Gradually add more water if needed to make the sauce creamy and pourable. Taste and adjust the seasonings if needed.
- To serve, divide the quinoa and cauliflower mixture among 4 bowls, and top with the cucumbers and dates. Serve drizzled with tahini sauce.
Notes
Feel free to swap in another grain, like brown rice, farro, or even buckwheat.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 440
- Sodium: 85 mg
- Fat: 19 g
- Carbohydrates: 56 g
- Fiber: 11.2 g
- Protein: 14.6 g
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