Quinoa Bowl with Roasted Chickpeas and Cauliflower
Level up your meals with my roasted cauliflower and chickpea quinoa salad, topped with a lemony tahini dressing. This vibrant bowl full of roasted vegetables and protein-rich quinoa adds a delicious, nutritious touch to your everyday salads.
The ingredients
- 2 cups cauliflower, cut into florets
- 2 sweet potatoes, small; diced
- 2 540 ml chickpeas, canned; drained, rinsed and patted dry
- 1 tsp avocado oil
- 2 tbsp nutritional yeast
- 1 tbsp paprika
- 1 tbsp dried parsley
- 1 tbsp dried basil
- 1 tsp garlic powder
- ½ tsp black pepper
- ¼ tsp salt
- 2 cups spinach
- 1 cup quinoa, cooked
- 1 cup cucumbers, chopped
- 1 carrot, large; julienned
- ¼ cup pumpkin seeds
Tahini dressing
- ¾ cup silken tofu
- ¼ cup vegan mayonnaise
- 2 tbsp tahini
- 1 lemon, juice
- ½ cup water, or more to adjust the texture
- salt, black pepper, onion powder, garlic powder, dried oregano, dried basil and dried parsley
The method
- Preheat the oven to 400°F.
- On a large baking sheet, add the cauliflower, sweet potatoes, chickpeas, oil and spices. Toss to coat well.
- Bake for 30 to 35 minutes.
- Mix all the dressing ingredients in a jar with a spoon. Set aside.
- In a large salad bowl, add the spinach, quinoa, carrots and cucumbers, then the roasted vegetables and chickpeas.
- Top with pumpkin seeds. Add the dressing just before serving.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 500Calories
- 21 gFat
- 57 gCarbs
- 16 gFibre
- 21 gProtein
Quinoa is a complete protein, containing all nine essential amino acids, making it an excellent choice for vegetarians and vegans.
Sweet potatoes are an excellent source of vitamins A and C. Vitamin A supports eye health and immune function, while vitamin C acts as an antioxidant, supports collagen production for skin and joints and improves iron absorption.
The fibre and protein in chickpeas contribute to a low glycemic index, which helps manage blood sugar and improves insulin sensitivity.
