Smoky Mushroom Cauliflower Quinoa Bowl
Ingredients
Base
- 1 cup cooked quinoa
- 1 cup cooked Chickpeas
Vegetables
- 1 pint baby Bella mushrooms halved
- 1/2 head cauliflower cut in florets
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- Black pepper to taste
- 1 tablespoon extra virgin olive oil
Salad
- 1 romaine heart chopped
- 1 Persian cucumber sliced
- 8 cherry tomatoes halved
- 1/2 avocado diced
Sauce
- 1/4 cup water
- 4 tablespoons tahini
- 1 lime juiced
- 1 small clove garlic
- 1 small jalapeño deseeded
- 1 large handful cilantro
- Salt to taste
Preparation
Cook the quinoa plain and season lightly with salt
Heat 1 can chickpeas with a pinch of salt and some water or broth
Preheat oven to 425
Toss the mushrooms and cauliflower with the oil, salt, pepper and smoked paprika, then spread in one layer on a sheet pan and bake for 20 minutes, turning at halfway mark. Then broil for an additional 5 minutes.
Make the dressing by putting the tahini, water, lime, jalapeño and cilantro in the blender and pureeing until smooth.
Arrange components artfully in a bowl, drizzle with the sauce and demolish.
Tips
If you do not like too spicy, only use 1/2 or 1/4 of the jalapeño or omit completely.
