Roasted Cauliflower Chickpea Tahini Bowl
Nutrition per serving
Protein per 100 kcal: 3.8g · Energy from macros: 16% protein / 41% carbs / 43% fat
Ingredients
- 1 medium cauliflower, cut into florets (about 500g)
- 240g chickpeas, drained and rinsed (1 tin)
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
- 150g quinoa, rinsed
- 300ml water
- 100g red cabbage, finely shredded
- 2 tbsp fresh parsley, chopped
- 4 tbsp tahini
- 2 tbsp lemon juice
- 1 garlic clove, crushed
- 3-4 tbsp cold water
- 1 tbsp sesame seeds (to garnish)
Instructions
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Toss the cauliflower florets and chickpeas with the olive oil, smoked paprika, cumin, salt and pepper until well coated.
Spread the mixture on the tray and roast for 25-30 minutes, turning halfway, until golden and crispy.
Meanwhile, simmer the quinoa in the water for 15 minutes, then rest for 5 minutes and fluff with a fork.
Whisk the tahini with the lemon juice, garlic, a pinch of salt and the cold water a little at a time until smooth and pourable.
Divide the quinoa between two bowls, top with the roasted vegetables and red cabbage, drizzle over the tahini and scatter with parsley and sesame seeds.
This roasted cauliflower chickpea tahini bowl is one of those high protein vegetarian foods that actually fills you up — golden, spice-roasted cauliflower and crispy chickpeas piled over fluffy quinoa with crunchy red cabbage and a creamy lemon-tahini drizzle. A satisfying, protein-packed lunch that comes together with mostly hands-off oven time. Look up the ingredients in our food database: https://nutricounter.net/tools/nutrition
