Roasted Cauliflower Quinoa Chickpea Bowl
Ingredients
- Cauliflower florets
- Chunks of onion
- 1/2 teaspoon cumin
- Drizzle of olive oil
- 2/3 cup quinoa
- Vegetable stock (as per package)
- 1 can drained chickpeas
- 5 cloves garlic
- Pinch of fennel seeds
- Pinch of cumin seeds
- Pinch of chili flakes
- 1 tablespoon tamari
- Juice of half a lemon
- Salt
- Pepper
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
Preparation
Coat cauliflower florets and chunks of onion in 1/2 teaspoon cumin and a drizzle of olive oil. Roast at 180°C for 30 minutes.
Cook 2/3 cup quinoa in vegetable stock according to packet directions.
Fry a can of drained chickpeas with crushed and chopped garlic (5 cloves), and a pinch of each fennel seeds, cumin seeds, and chili flakes.
Add the roasted cauliflower and cooked quinoa to the chickpeas along with 1 tablespoon tamari, juice of half a lemon, salt, pepper, and 1/2 teaspoon each of coriander and cumin.
Serve with tahini or avocado for a fresher option.
