Description
Elevate your meal game with these vibrant and nourishing Roasted Cauliflower and Quinoa Bowls, perfect for a wholesome dinner or a lunch that will keep you energized throughout the day.
Ingredients
1 head of cauliflower, cut into florets
1 cup quinoa, rinsed
2 cups assorted vegetables (bell peppers, broccoli, and sweet potatoes), chopped
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon smoked paprika
1 teaspoon onion powder
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon honey
1 clove garlic, minced
Water as needed for dressing
Fresh mint, for garnish
Instructions
1. Preheat your oven to 425F (220C).
2. In a bowl, toss the cauliflower and chopped vegetables with olive oil, salt, pepper, smoked paprika, and onion powder.
3. Spread the mixture on a baking sheet and roast for 25-30 minutes, stirring halfway through.
4. While the vegetables are roasting, cook the quinoa according to package instructions.
5. For the dressing, whisk together tahini, lemon juice, honey, minced garlic, and enough water to reach the desired consistency.
6. Once the vegetables are roasted, assemble the bowls by layering quinoa and top with roasted cauliflower and vegetables.
7. Drizzle with lemon herb tahini dressing and garnish with fresh mint.
- Prep Time: 10 minutes