Ingredients:
Spice Mix:
- 1 Tbsp. curry powder
- 2 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
For Roasting:
- 3 Tbsp. extra-virgin olive oil
- 1 large head cauliflower, chopped into florets
- 1 (15-oz.) can chickpeas, rinsed, drained, and patted dry
Rice:
- 2 cups cooked white basmati rice (or grain of choice)
Optional Toppings:
- Thinly sliced English or Persian cucumber
- Halved cherry tomatoes
Green Tahini Sauce:
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup tahini (sesame seed paste)
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. minced fresh garlic
- 1/4 tsp. ground cumin
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
Instructions:
Preheat Oven:
- Heat oven to 425°F.
Prepare Spice Mix:
- Combine curry powder, paprika, cumin, salt, and pepper in a bowl.
Prepare Vegetables:
- Spread cauliflower and chickpeas on separate rimmed baking sheets (or one large sheet if space allows).
- Toss cauliflower with 2 Tbsp. olive oil and chickpeas with remaining 1 Tbsp. olive oil.
- Sprinkle 1 Tbsp. of the spice mix over chickpeas and toss. Sprinkle the remaining spice mix over cauliflower and toss.
Roast:
- Place baking sheets in the oven. Roast for 30 minutes.
- After 15 minutes, shake the chickpea pan and toss the cauliflower. Continue roasting chickpeas for 30 minutes, removing when crispy. Let cauliflower roast for an additional 5-10 minutes, until the tips are lightly charred.
Make Green Tahini Sauce:
- In a blender or mini food processor, combine cilantro, parsley, tahini, lemon juice, garlic, cumin, salt, and pepper. Gradually stream in 1/3 cup warm water while blending until smooth.
Assemble Bowls:
- Place 1/2 cup cooked rice in each of 4 bowls. Top with roasted cauliflower, chickpeas, cucumber slices, and/or cherry tomatoes if desired.
- Drizzle with Green Tahini Sauce.
Serve and Enjoy!
This recipe makes for a flavorful and nutritious meal that's both filling and satisfying. Enjoy your bowls!
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