You guys, these bowls are dreamy. Hearty and filling but light enough for summer, full of plant protein and crispy roasted chickpeas, loaded with earthy spiced flavors of curry and perfectly balanced with a sweet and tangy lime tahini sauce. If you’re looking to spice up your week with a fun and flavorful bowl – this is it. Enjoy!
Turmeric Roasted Cauliflower Quinoa Bowls
SERVES 4
1 small head cauliflower, cut into florets
14 oz chickpeas, drained
1 red bell pepper, diced
1 red onion, diced
1 tbsp + 1 tsp avocado or olive oil, divided
2 tbsp curry powder
2 tsp cumin
1 tsp coriander
Salt and pepper
4 garlic cloves, minced
1 tbsp ginger, minced
1 cup quinoa
2 cups water
1 bunch kale, finely chopped
1 lemon, juiced
1 carrot, finely shredded
1/2 cup cilantro, chopped
1/4 cup mint, chopped
1/4 cup golden raisins
1/4 cup roasted cashews, chopped
Tangy Lime Tahini Sauce
1/4 cup tahini
1 lime, juiced
1 tbsp rice vinegar
1 tsp curry powder
1 tbsp maple syrup
1 tsp sriracha
1-4 tbsp water
Preheat oven to 425. Add cauliflower, chickpeas, bell peppers and onions to a bowl and toss with 1 tbsp of oil and spices. Spread onto two foil lined baking sheets and bake for 25-30 minutes until golden.
Meanwhile, heat a saucepan over medium heat and add a splash of water or oil. Sauté ginger and garlic for 30 seconds until fragrant and add in quinoa, stirring to toast for 30 more seconds. Increase heat to high and add water. Bringing to a boil. Reduce heat to low and cover, cooking for 15 minutes.
Prepare your tahini sauce by combining all ingredients except water in a small jar and adjusting to taste. Add water 1 tbsp at a time until desired texture is reached.
Add the kale to a bowl and drizzle with 1 tsp oil and lemon juice. Use your hands to massage until tender. Add cooked quinoa to the bowl and stir in shredded carrot, cilantro, mint, raisins, and cashews. Gently fold in roasted veggies and chickpeas.
Transfer to serving bowls and drizzle with tahini sauce. Enjoy. Leftovers can be served chilled or warm.
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