Ingredients:
1 head cauliflower, chopped into florets
1 can chickpeas, drained & rinsed
2 tbsp olive oil
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
1/2 tsp garlic powder
Salt and pepper
Grains & Veg:
2 cups cooked quinoa or brown rice
1 cup chopped cucumbers
1 cup cherry tomatoes, halved
1/2 cup chopped parsley
Lemon-Tahini Sauce:
1/4 cup tahini
2 tbsp lemon juice
1 garlic clove, minced
2-4 tbsp water (to thin)
Salt to taste
Steps:
Preheat oven to 400°F. Toss cauliflower and chickpeas with oil and spices. Roast 25-30 min.
Mix sauce ingredients until creamy.
Assemble bowls: grain base, veggies, roasted mix, drizzle with sauce.
