Spiced Cauliflower & Chickpea Bowl with Turmeric-Tahini Dressing
A vibrant, nutrient-packed vegan bowl featuring roasted spiced cauliflower and chickpeas on a bed of fluffy quinoa, all drizzled with a creamy, anti-inflammatory turmeric-tahini dressing. A perfect, balanced weeknight meal.
1315 calorias
$4 por porção
$35 min
2 porções
vegan, any cuisine
Ingredientes
- 120g quinoa
- 500g cauliflower, cut into florets
- 240g cooked chickpeas, drained and rinsed
- 15ml olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 45g tahini
- 30ml fresh lemon juice
- 1 clove garlic, minced
- 1/2 tsp ground turmeric
- 60ml water
- Salt and freshly ground black pepper to taste
- Fresh parsley, for garnish
Disponível para membros NutriPro.
Instruções
- 1.Preheat your oven to 200°C. Cook the quinoa according to package directions and set aside.
- 2.In a large bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, coriander, salt, and pepper until evenly coated.
- 3.Spread the cauliflower and chickpeas in a single layer on a baking sheet. Roast for 20-25 minutes, until the cauliflower is tender and lightly caramelized at the edges.
- 4.While the vegetables roast, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and turmeric. Slowly add water while whisking until you achieve a smooth, pourable consistency.
- 5.Assemble the bowls by dividing the cooked quinoa between two servings. Top with the roasted cauliflower and chickpea mixture.
- 6.Drizzle generously with the turmeric-tahini dressing and garnish with chopped fresh parsley before serving.
Informações Nutricionais
46g
fat
160g
carbs
35g
fiber
43g
protein
Porque esta receita
This recipe is exceptionally healthy, offering a complete plant-based protein profile from quinoa and chickpeas. It is rich in dietary fiber for digestive health, loaded with vitamins and minerals, and features anti-inflammatory turmeric in a creamy, dairy-free sauce.
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