These Roasted Cauliflower Quinoa Bowls are customizable, full of plant protein, and very satisfying with a drizzle of bright green tahini sauce on top of peppery arugula. Pack them for lunch this week!
For the green tahini sauce:
- 1/2 cup sesame tahini, as runny as possible
- 1/4 cup chopped green onions
- 1 TBS maple syrup
- 3/4 cup mixed tender herbs (such as mint, cilantro, basil, and parsley)
- Juice of 1/2 lemon
- 2 cloves garlic, peeled and smashed
- 1/2 tsp salt
- 1/2 cup water
For the bowl base:
- 1 small to medium heat cauliflower, chopped into florets (5–6 cups)
- 1.5 cups cooked chickpeas (from one 15 oz can)
- 3 TBS olive oil
- 1 TBS za’atar
- Salt and pepper
- 1 cup dry quinoa
- 6 cups arugula
- Preheat the oven to 400 degrees F. Combine all ingredients for the green sauce in a blender. Add more water as needed to yield a thick but pourable sauce. Set aside.
- Add cauliflower and chickpeas to a lined baking sheet (feel free to spread this out over two sheets if your pan is very crowded). Drizzle with olive oil and sprinkle with salt, pepper and za’atar to season. Roast cauliflower and chickpeas in the oven for 25 minutes, stirring intermittently to prevent sticking or burning.
- While vegetables are roasting, prepare quinoa. Rinse in a fine mesh strainer and add to a small pot with 2 cups of water. Bring to a boil, cover, and reduce heat to low. Let cook for about 15 minutes, until all water is absorbed. Once this step is reached, remove the lid and fluff the quinoa with a fork.
- Serve bowls with arugula, quinoa, and roasted vegetables. Drizzle with green sauce and enjoy.
- Category: Lunch
- Serving Size: One fourth of recipe
- Calories: 435 calories
- Sugar: 7.5 grams
- Sodium: 669 milligrams
- Fat: 22.2 grams
- Saturated Fat: 3.1 grams
- Unsaturated Fat: 19.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 48.1 grams
- Fiber: 12.1 grams
- Protein: 15.7 grams
- Cholesterol: 0 milligrams
Keywords: quinoa, cauliflower, lunch