Filling and savory, these Roasted Turmeric Cauliflower Buddha Bowls feature quinoa, chickpeas, roasted vegetables, and a smooth tahini dressing. These are ideal for a filling and healthful lunch or dinner.
Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon turmeric powder. 1/2 teaspoon cumin powder. 1/2 teaspoon paprika. Salt and pepper to taste. 2 cups cooked quinoa. 1 cup chickpeas, canned or cooked. 1 cup baby spinach. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup tahini sauce. 2 tablespoons lemon juice. 2 tablespoons water. 1 clove garlic, minced. Sesame seeds and fresh cilantro for garnish.
Instructions: Set the oven temperature to 425F 220C. The cauliflower florets should be combined with olive oil, salt, pepper, paprika, cumin powder, and turmeric powder in a big bowl. Arrange the seasoned cauliflower onto a baking sheet and bake in the preheated oven for 25 to 30 minutes, stirring halfway through, or until it's soft and slightly crunchy. Rinse and drain the chickpeas and prepare the quinoa per the directions on the package while the cauliflower roasts. In a small bowl, whisk together tahini sauce, lemon juice, water, and minced garlic to make the dressing. If additional water is required to get the right consistency, add it. As the cauliflower is cooked, put your Buddha bowls together. After dividing the cooked quinoa among the bowls, garnish with the roasted cauliflower, red onion slices, chickpeas, baby spinach, and cherry tomatoes. Add a drizzle of tahini dressing to every bowl and top with fresh cilantro and sesame seeds. Enjoy your Roasted Turmeric Cauliflower Buddha Bowls right away after serving!
Prep Time: 15 minutes
Cook Time: 30 minutes
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