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Roasted Cauliflower and Chickpea Bowls with Tahini Drizzle
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Baking sheet
  • Mixing bowl
  • Small bowl

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup tahini
  • Juice of 1 lemon
  • 3 tablespoons water
  • 2 cups cooked quinoa
  • 4 cups baby spinach
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup pomegranate seeds

Instructions
 

  • Preheat the oven to 425°F. Toss the cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, salt, and black pepper on a large baking sheet.
  • Spread the mixture in a single layer and roast for 25 to 30 minutes, stirring once halfway through, until the cauliflower is tender and the chickpeas are crisp.
  • While the vegetables roast, whisk together the tahini, lemon juice, and water in a small bowl until smooth and pourable.
  • Divide the cooked quinoa and baby spinach among four bowls.
  • Top each bowl with the roasted cauliflower and chickpeas.
  • Drizzle with the tahini sauce and finish with chopped parsley and pomegranate seeds.

Notes

Roast the cauliflower and chickpeas on a single sheet pan to keep cleanup easy. If the tahini sauce thickens while sitting, add a splash more water to loosen it before drizzling. Leftovers store well in the fridge for up to three days and reheat nicely in a skillet over medium heat.
Course: Main Course
Cuisine: Mediterranean
Equipment: Baking sheet, Mixing bowl, Small bowl