Moroccan-Spiced Roasted Cauliflower & Chickpea Bowl
Delight your senses with this Moroccan-Spiced Nourish Bowl, a vibrant and flavorful plant-based dish. Enjoy the warm aromas of roasted spiced cauliflower and chickpeas, perfectly complemented by turmeric-infused couscous and a fresh parsley salad. Served on a bed of creamy tahini, and garnished with pomegranate and sesame seeds, this bowl is a feast for both the eyes and the palate.
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Ingredients
🥦 1 head cauliflower, cut into small florets approx. 3 cups
🥫 420g can chickpeas, drained, rinsed, and pat-dry
🫒 Drizzle of olive oil
🌿 2 tsp ground turmeric
🌶️ 3 tsp ground paprika
🌾 3 tsp ground cumin
🌿 1/2 tsp ground coriander
🧄 2 tsp garlic powder
☕ 1/4 tsp ground cinnamon
🌶️ 1/4 tsp cayenne
🧂 Generous pinch of salt
🍽️ Generous pinch of pepper
Tahini Sauce:
🥄 1/2 cup hulled tahini
🍋 Juice from 1 lemon
🍯 1 tbsp agave or maple syrup
🧂 Pinch of salt
🍽️ Pinch of pepper
🚰 3-4 tbsp water to thin
Couscous:
🌾 1/2 cup dry couscous
💧 3/4 cup boiling water or vegetable stock
🌿 1 tsp ground turmeric
Salad:
🧅 1 small red onion, finely diced
🌿 1 bunch parsley, finely chopped approx. 2-3 cups chopped
🥒 1 cucumber, finely diced
🍅 1 medium tomato, finely diced
🍋 Juice from 1 small lemon
🫒 2 tsp olive oil
🧂 Pinch of salt
🍽️ Pinch of pepper
Other:
🌿 2 tbsp sesame seeds
🍎 1/3 cup fresh pomegranate seeds
Instructions
1- Preheat the Oven:
- Preheat your oven to 200°C (390°F).
2- Prepare the Cauliflower and Chickpeas:
- Place cauliflower florets and drained chickpeas on a baking tray.
- Drizzle with olive oil and season with turmeric, paprika, cumin, coriander, garlic powder, cinnamon, cayenne, salt, and pepper.
- Toss to coat evenly.
3- Roast the Vegetables:
- Roast in the oven for 30-35 minutes until cauliflower edges are browned and chickpeas are crisp.
4- Make the Tahini Sauce:
- Blend tahini, lemon juice, agave/maple syrup, salt, and pepper in a blender or whisk in a bowl until creamy.
- Gradually add water to achieve desired consistency.
5- Prepare the Couscous:
- Combine couscous, turmeric, and boiling water/vegetable stock in a bowl.
- Cover and let sit for 10 minutes, then fluff with a fork.
6- Make the Salad:
- Combine red onion, parsley, cucumber, tomato, lemon juice, olive oil, salt, and pepper in a bowl.
- Toss to combine.
7- Assemble the Bowl:
- Spread tahini sauce on the base of a bowl.
- Layer with couscous, salad, roasted cauliflower, and chickpeas.
- Garnish with pomegranate and sesame seeds.
8- Serve and Enjoy:
- Serve and enjoy this colorful, nourishing dish.
Prep Time: 10-15 minutes
Cooking Time: 30-35 minutes
Total Time: 40-50 minutes
Servings: 4 servings
Calories: 640
Protein: 17g
Fat: 38g
Carbohydrates: 63g
Fiber: 11g
Equipment:
- 🔥 Oven
- 🍽️ Baking tray
- 🍹 Blender jug or mixing bowl
- 🥣 Mixing bowls
- 🥄 Spoon
- ✌️ Tongs
- 🍴 Fork
Nutritional Information:
Specific nutritional content per serving not available.
Cooking Tips
- For a creamier tahini sauce, adjust the water quantity based on the tahini thickness.
- Substitute with hummus if tahini is unavailable.
- Use vegetable stock for a more flavorful couscous.
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