GRAIN BOWL WITH CHICKPEAS & CAULIFLOWER

This beautiful grain bowl is packed with healthy ingredients like quinoa, chickpeas, kale, and cauliflower—all drizzled with a lemony tahini sauce. It's a quick, satisfying weeknight dinner or a packable work lunch.
Tip: If you don't have za'atar, you can substitute 1/2 teaspoon each of ground cumin and coriander.

Ingredients

• 1 cup small cauliflower florets

• 1 teaspoon extra-virgin olive oil

• ½ teaspoon ground cumin

• ¼ teaspoon salt, divided

• 3 tablespoons hot tap water

• 2 tablespoons tahini

• 1 tablespoon lemon juice

• 1 clove garlic, minced

• 1 teaspoon za'atar

• 1 ½ cups baby kale

• ½ cup cooked quinoa

• ½ cup canned chickpeas, rinsed

Preparation

1. Preheat oven to 425°F (220°C).

2. Roast Cauliflower: In a medium bowl, toss cauliflower with oil, cumin, and 1/8 teaspoon salt. Transfer to a small baking dish and roast until tender, about 12–15 minutes.

3. Make the Dressing: In a small bowl, whisk together hot water, tahini, lemon juice, garlic, za’atar, and the remaining 1/8 teaspoon salt until smooth.

4. Assemble the Bowl: Place kale in the bottom of a serving bowl. Top with roasted cauliflower, quinoa, and chickpeas. Drizzle with 2 tablespoons of the dressing. (Save the remaining dressing for another use.)

🌱 Vegan Note

Good news — this recipe is naturally vegan!
No swaps needed. The tahini dressing adds creaminess without dairy, and chickpeas bring protein and heartiness. If you want to boost it even more, toss in some roasted tofu or avocado slices. ✨

Nutrition Facts (per serving)

• Calories: 501

• Fat: 25g

• Carbohydrates: 55g

• Protein: 20g