Roasted Vegetable Quinoa Bowl
Standard · 40 min · Serves 2 · Mediterranean
Dietary: vegetarian, vegan, pescatarian, gluten-free, dairy-free, nut-free
Cauliflower and chickpeas roasted hot with cumin and paprika until charred and crisp, tossed with quinoa, avocado and parsley in a garlicky lemon-tahini dressing.
Ingredients
For 2 servings
Roasted vegetables
- 0.5 cauliflower, a medium head, cut into small florets
- 0.5 can chickpea, rinsed and drained
- 1 tbsp olive oil
- 0.5 tsp cumin, ground
- 0.25 tsp paprika
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 0.5 tsp salt, to taste, for the vegetables, quinoa and dressing
- 0.25 tsp black pepper
Quinoa
- 60 g quinoa, about ⅓ cup (1 cup cooked)
- 150 ml water
Dressing
- 2 tbsp tahini
- 1 lemon, juiced (about 1½ tbsp)
- 1.5 clove garlic, grated or minced
- 1.5 tsp maple syrup
- 20 ml water, 1 to 2 tbsp, if needed
To serve
- 0.5 avocado, cubed
- 1 sprig parsley, leaves chopped (about 1 tbsp)
Steps
- Heat the oven to 230°C (450°F).
Roasted vegetables
- Quarter the cauliflower, cut out the core at an angle, and break it into small, bite-size florets so they roast through and char at the edges.
- Toss the cauliflower and chickpeas with the oil, cumin, paprika, garlic powder and onion powder in a large bowl. Spread them in an even layer on a baking sheet and season with salt and pepper.
- Roast for 20 to 25 minutes, until the cauliflower begins to char and the chickpeas are crisp. Let them cool slightly.
Quinoa
- While the tray is in the oven, rinse the quinoa in a fine sieve, then bring it to a boil in a small saucepan with the water and a pinch of salt.
- Cover, turn the heat to low and simmer for about 15 minutes, until the water is absorbed. Leave covered off the heat for 5 minutes, then fluff with a fork.
Dressing
- Whisk the tahini, lemon juice, garlic and maple syrup until smooth. If it's too thick to drizzle, whisk in the water a little at a time; it should stay on the thick side. Season with salt and pepper.
To serve
- Combine the roasted cauliflower and chickpeas with the quinoa, top with the avocado and parsley, drizzle with the dressing and toss gently. To get ahead, toss the vegetables, quinoa and parsley and keep the dressing separate, adding the avocado just before eating; it keeps for 3 days in the fridge.