Turmeric Roasted Cauliflower Quinoa Bowls
Ingredients
- 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
Preparation
Preheat oven to 425. Add cauliflower, chickpeas, bell peppers and onions to a bowl and toss with 1 tablespoon 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, then add quinoa and stir to toast for 30 more seconds. Increase heat to high, add water, bring to a boil, reduce heat to low, cover, and cook for 15 minutes.
Prepare the tahini sauce by combining all ingredients except water in a small jar and adjusting to taste. Add water 1 tablespoon at a time until desired texture is reached.
Add kale to a bowl, drizzle with 1 teaspoon oil and lemon juice, and massage with hands until tender. Add cooked quinoa and stir in shredded carrot, cilantro, mint, raisins, and cashews. Gently fold in roasted vegetables and chickpeas.
Transfer to serving bowls and drizzle with tahini sauce.
Tips
Enjoy. Leftovers can be served chilled or warm.
