Ingredients:
- 1 cup (170g) uncooked white or tri-color quinoa
- 2 cups (480ml) water or low-sodium vegetable broth
- 1/2 tsp (3g) sea salt
- 1 medium head (500g) cauliflower, cut into small florets
- 1 can (15 oz / 425g) chickpeas, drained and patted dry
- 2 tbsp (30ml) extra virgin olive oil
- 1 tsp (2g) smoked paprika
- 1 tsp (2g) garlic powder
- 1/2 tsp (1g) salt
- 1/2 tsp (1g) black pepper
- 1/4 cup (60ml) runny tahini
- 2 tbsp (30ml) fresh lemon juice
- 1 tbsp (15ml) maple syrup
- 1 clove (5g) garlic, minced
- 3 tbsp (45ml) warm water
- 2 cups (60g) baby spinach
- 1/4 cup (30g) pumpkin seeds
Instructions:
- Rinse the quinoa in a fine-mesh sieve under cold water for 30 seconds. Combine quinoa, water or broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
- Preheat oven to 400°F (200°C). On a large sheet pan, toss cauliflower florets and dried chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread in a single layer to ensure roasting rather than steaming.
- Roast the vegetables for 20-25 minutes, tossing halfway through, until the edges are mahogany-colored and fragrant.
- Prepare the dressing by whisking together tahini, lemon juice, maple syrup, and minced garlic. Gradually stir in warm water until the desired creamy consistency is reached.
- Assemble the bowls by layering baby spinach at the bottom, followed by the cooked quinoa, roasted cauliflower and chickpeas, and topped with pumpkin seeds. Drizzle with lemon-tahini dressing.