Description
Roasted Cauliflower Bowls with chickpeas, quinoa, and spinach are perfect for meal prep, lunch, or dinner. Cauliflower and chickpeas are perfectly spiced and baked on a sheet pan for an incredible grain bowl topping.
Ingredients
Scale
For the Roasted Cauliflower and Chickpeas
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 medium head cauliflower, cut into bite-sized florets
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
For the Bowls
- 1 cup uncooked quinoa
- 2 cups low sodium vegetable broth
- 1 teaspoon extra virgin olive oil
- 5 ounces baby spinach
- pickled red onions (optional)
For the Lemon Tahini Sauce
- 3 tablespoons tahini (I like Soom)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons cold water
- 2 teaspoons honey or pure maple syrup
- 1 clove garlic, minced
- sea salt, to taste
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
- Pat the chickpeas dry with a clean kitchen towel. Place them on the prepared baking sheet along with the cauliflower florets. Drizzle with the olive oil and season with cumin, garlic powder, paprika, and salt. Toss to combine, then spread evenly on the baking sheet. Bake for 20-25 minutes, tossing halfway, until golden.
- Meanwhile, add the quinoa and broth to a medium saucepan. Bring to a boil, lower the heat and cover. Simmer until the liquid is absorbed and the quinoa is fluffy, about 15 minutes.
- In a large skillet, heat 1 tsp extra virgin olive oil over medium low heat. Add the spinach and cook, stirring occasionally, until wilted, about 2-3 minutes.
- Prepare the lemon tahini sauce by whisking together all the ingredients until fully combined. Taste and adjust as needed.
- Assemble the bowls. Divide the quinoa between 4 bowls. Top with the roasted chickpeas and cauliflower, sautéed spinach, and pickled red onions. Drizzle with the lemon tahini sauce. Serve warm and enjoy!
Notes
To avoid soggy cauliflower, be sure not to overcrowd the pan, and keep an eye on cooking time—overcooking can cause the florets to become soggy.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 bowl
- Calories: 557
- Sugar: 8.5 g
- Sodium: 494.8 mg
- Fat: 30.3 g
- Saturated Fat: 4.4 g
- Carbohydrates: 59.4 g
- Fiber: 11.7 g
- Protein: 19.1 g
- Cholesterol: 0 mg