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Overhead view of a bowl with quinoa, roasted cauliflower, crisp chickpeas, and tahini drizzle on a linen cloth

Spiced Roasted Chickpea and Cauliflower Bowl with Tahini

Cumin-and-paprika roasted chickpeas and cauliflower served over quinoa with cucumber, tomato, and a lemony tahini sauce. It is a vegan, make-ahead bowl with about 22 g of protein per serving.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner Bowl
Cuisine: Mediterranean-inspired
Calories: 415
Ingredients Method Notes

Ingredients
  

Roasted chickpeas and cauliflower
  • 2 cans canned chickpeas (400 g / 15 oz each); drained, rinsed, and patted very dry
  • 1 cauliflower large head (about 800 g); cut into 4 cm / 1.5 inch florets
  • 3 tbsp olive oil / 45 ml
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper optional, to taste
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
Quinoa
  • 190 g quinoa / 1 cup; rinsed in a fine-mesh sieve
  • 480 ml water / 2 cups
  • 1/4 tsp kosher salt
Tahini sauce
  • 60 g tahini / 1/4 cup; stirred well before measuring
  • 3 tbsp lemon juice from 1 large lemon
  • 1 garlic small clove; finely grated
  • 4 cold water to 5 tbsp
  • 1/4 tsp kosher salt
To serve
  • 1 cucumber medium (about 200 g); diced
  • 150 g cherry tomatoes halved
  • 1/2 red onion small (about 60 g); thinly sliced
  • 1 tbsp red wine vinegar
  • 1/4 cup fresh parsley roughly chopped

Method
 

  1. Heat the oven to 220 C / 425 F with racks in the upper and lower thirds. Pat the chickpeas dry with a clean towel, rubbing off any loose skins, and cut the cauliflower into 4 cm / 1.5 inch florets.
  2. Stir the cumin, smoked paprika, coriander, turmeric, cayenne, 1 tsp salt, and pepper together in a small bowl. Toss the chickpeas with 1 tbsp of the olive oil and half the spice mix on one 33 x 46 cm / 13 x 18 inch sheet pan. Toss the cauliflower with the remaining 2 tbsp oil and spice mix on a second pan of the same size, and spread both in a single layer.
  3. Roast for 30 minutes, swapping the pans between racks and stirring at the 15-minute mark. The cauliflower is done when the edges are deeply browned and a knife slides into the stems easily. The chickpeas are done when the edges look dry and they rattle as you shake the pan.
  4. While the pans roast, combine the quinoa, water, and 1/4 tsp salt in a 2-quart / 1.9 L saucepan and bring to a boil. Cover, reduce to low, and simmer for 15 minutes until the water is absorbed. Leave it covered off the heat for 5 minutes, then fluff with a fork.
  5. Whisk the tahini, lemon juice, grated garlic, and 1/4 tsp salt in a small bowl, then add the cold water a tablespoon at a time until the sauce pours like heavy cream. Toss the sliced onion with the vinegar. Dice the cucumber, halve the tomatoes, and chop the parsley.
  6. Divide the quinoa among 4 bowls and top with the cauliflower, chickpeas, cucumber, tomatoes, and onion. Drizzle with the tahini sauce, scatter the parsley over the top, and serve right away.

Notes

  • Dry the chickpeas completely before oiling, or they steam instead of crisp.
  • Roast on two separate sheet pans and swap their positions at the 15-minute mark.
  • Start the quinoa after the pans go into the oven so everything finishes together.
  • Thin the tahini sauce until it falls from a spoon in a slow ribbon.