Name: Roasted Cauliflower-Chickpea Quinoa Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 2 Medjool dates, pitted and chopped; 1/4 cup well-stirred tahini; 2 tablespoons fresh lemon juice; 1 garlic clove, crushed, grated, or finely minced; 1/2 teaspoon yellow curry powder; 1/4 teaspoon fine sea salt; 2 to 4 tablespoons water

Description

These veggie quinoa bowls are perfect for weeknight dinners and meal prep.

Ingredients

Scale

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
2 Medjool dates, pitted and chopped

For the Sauce

1/4 cup well-stirred tahini
2 tablespoons fresh lemon juice
1 garlic clove, crushed, grated, or finely minced
1/2 teaspoon yellow curry powder
1/4 teaspoon fine sea salt
2 to 4 tablespoons water

Cook Mode Prevent your screen from going dark

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. 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 alongside 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: 390
Sodium: 100 mg
Fat: 15 g
Carbohydrates: 50.4 g
Fiber: 11 g
Protein: 14.6 g