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Spiced Cauliflower Chickpea Bowl with Cilantro and Almonds Recipe

Name: Spiced Cauliflower Chickpea Bowl with Cilantro and Almonds
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium head cauliflower, cut into bite-sized florets; 240 ml vegetable broth; 1 cup quinoa, rinsed; 1 (400 g) can chickpeas, drained and rinsed; 1/2 cup sliced almonds; 1 small bunch cilantro, leaves picked and chopped; 2 tbsp extra virgin olive oil; 1 tsp curry powder; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 1/2 cup plain Greek yogurt; 1 tbsp tahini

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This is a yummy bowl with spiced cauliflower and chickpeas. It has quinoa, crunchy almonds, and fresh cilantro. It's a healthy meal with lots of flavors. You cook the quinoa and roast the cauliflower. Then mix it all in a bowl and eat!

Ingredients

1 medium head cauliflower, cut into bite-sized florets

240 ml vegetable broth

1 cup quinoa, rinsed

1 (400 g) can chickpeas, drained and rinsed

1/2 cup sliced almonds

1 small bunch cilantro, leaves picked and chopped

2 tbsp extra virgin olive oil

1 tsp curry powder

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

1 tbsp lemon juice

1/2 cup plain Greek yogurt

1 tbsp tahini

Method

Preheat your oven to 230°C (450°F).

In a saucepan, mix the quinoa with the vegetable broth. Bring it to a boil, then cover and simmer for 15 minutes. Turn off the heat and let it sit covered for 5 more minutes.

While the quinoa cooks, mix olive oil, curry powder, garlic powder, salt, and pepper in a big bowl. Add the cauliflower and chickpeas and stir until they're all covered in the spice mix.

Spread the cauliflower and chickpeas on a baking sheet. Roast them in the oven for 20 minutes, until the cauliflower is soft and a little brown.

In a small bowl, mix the Greek yogurt, tahini, and lemon juice to make a sauce.

Toast the sliced almonds in a dry pan over medium heat until they're golden brown. Be careful not to burn them!

Put the cooked quinoa in a big bowl. Add the roasted cauliflower and chickpeas, and the chopped cilantro. Mix it all up.

Serve the bowl with a spoonful of the yogurt sauce and sprinkle toasted almonds on top. Enjoy your meal!

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