Roasted Cauliflower and Tahini Bowl

Name: Roasted Cauliflower and Tahini Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 300g cauliflower florets; 100g cooked quinoa; 50g chickpeas; 2 tbsp tahini; 1 tbsp lemon juice; 1 tbsp olive oil; Paprika and cumin

veganmediterraneangluten-free

Preheat the oven to 200°C (390°F). Cut cauliflower into evenly sized florets to ensure even roasting.

Prep: 10 min
Calories: 400 kcal
Servings: 1

Macronutrient breakdown

Carbs40%
Fat46%
Protein14%

Ingredients

300g cauliflower florets
100g cooked quinoa
50g chickpeas
2 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
Paprika and cumin

Preparation

1
Preheat the oven to 200°C (390°F). Cut cauliflower into evenly sized florets to ensure even roasting.
2
Toss cauliflower florets with olive oil, paprika, cumin, salt, and pepper until well coated.
3
Spread the cauliflower on a baking tray in a single layer and roast for 25 minutes, flipping halfway through for even browning.
4
Warm the cooked quinoa and rinse chickpeas if canned, then lightly season them with a pinch of salt.
5
In a small bowl, whisk tahini with lemon juice and 1–2 tbsp water until smooth and creamy (adjust consistency as needed).
6
Assemble the bowl by placing quinoa at the base, then topping with roasted cauliflower and chickpeas.
7
Drizzle generously with tahini-lemon sauce.
8
Optional: finish with extra paprika, a squeeze of lemon, or fresh parsley for added freshness.