Turmeric Roasted Cauliflower & Chickpea Bowls
A nourishing, golden bowl packed with roasted cauliflower, spiced chickpeas, and a creamy tahini drizzle. This anti-inflammatory meal is perfect for a wholesome, feel-good dinner.
Ingredients
1 head cauliflower, chopped into florets
1 can chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp turmeric
1/2 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste
1/4 cup tahini
Juice of 1 lemon
2 tbsp water
2 cups cooked quinoa
1/4 cup chopped cilantro
Instructions
1
Roast the Vegetables:
Preheat oven to 400°F. Toss cauliflower and chickpeas with olive oil, turmeric, cumin, smoked paprika, salt, and pepper. Roast for 25 minutes until golden and crispy.
2
Prepare the Tahini Drizzle
: In a small bowl, whisk together tahini, lemon juice, and water until smooth.
3
Assemble the Bowls:
Divide cooked quinoa into bowls. Top with roasted cauliflower and chickpeas. Drizzle with tahini sauce and sprinkle with cilantro.
Tags:
#AntiInflammatory#EasyDinner#GlutenFree#HealthyEating#MealPrep#PlantBased#TurmericCauliflower#VeganBowlsChefBryanCookingwithchefbryanKUTV
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