Ingredients
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For the Roasted Cauliflower:
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1 large head of cauliflower (about 2 pounds), florets separated
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1 tablespoon extra-virgin olive oil
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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For the Quinoa and Chickpea Bowl:
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1 cup uncooked white or red quinoa
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1 can (15 ounces) chickpeas, drained and rinsed
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2 cups vegetable broth
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1 tablespoon lemon juice
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1 teaspoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon ground coriander
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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Optional Garnish:
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chopped fresh parsley or cilantro
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sliced avocado
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shredded carrot
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chopped tomato
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crumbled feta cheese (non-vegan option)
Directions
Sub_Title: A Delicious Gluten-free, High-fiber, Protein-packed One-pot Meal Inspired by Moroccan Cuisine!
Description: This vegan and whole food plant-based meal features roasted cauliflower as its star, tossed in a fragrant blend of Moroccan spices and served over creamy quinoa and chickpeas. It’s easy to prepare, packed with nutrients, and perfect for any occasion!
Ingredients:
For the Roasted Cauliflower:
1 large head of cauliflower (about 2 pounds), florets separated
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Quinoa and Chickpea Bowl:
1 cup uncooked white or red quinoa
1 can (15 ounces) chickpeas, drained and rinsed
2 cups vegetable broth
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional Garnish:
chopped fresh parsley or cilantro
sliced avocado
shredded carrot
chopped tomato
crumbled feta cheese (non-vegan option)
Instructions:
Roasting the Cauliflower:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the cauliflower florets on the prepared baking sheet. Drizzle with the olive oil and mix well to ensure all the florets are coated evenly.
Sprinkle the cumin, paprika, garlic powder, onion powder, salt, and black pepper over the cauliflower. Toss gently to combine.
Roast the cauliflower in the preheated oven for about 30 minutes, stirring halfway through, until golden brown and tender when pierced with a fork.
Remove from the oven and set aside.
Cooking the Quinoa and Chickpea Bowl:
Rinse the quinoa under cold water in a fine mesh strainer until the water runs clear. Shake off any excess water.
Add the rinsed quinoa, chickpeas, vegetable broth, lemon juice, cumin, paprika, ground coriander, salt, and black pepper to a medium saucepan. Bring to a boil.
Once boiling, cover the pan tightly and reduce heat to low. Simmer for about 15 minutes, or until the liquid has been absorbed and the quinoa is tender. Remove from heat.
Fluff the cooked quinoa with a fork and allow to cool slightly.
Assembly:
Divide the cooked quinoa and chickpea mixture among four serving bowls. Top each bowl with a portion of the roasted cauliflower.
Drizzle the reserved pan juices from the roasted cauliflower over the top of the bowls. Sprinkle with additional salt and pepper if desired.
Garnish with optional toppings such as chopped fresh herbs, sliced avocado, shredded carrot, or crumbled feta cheese.
Serving Size:
Makes 4 servings (approximately 1 1/2 cups quinoa and chickpea mixture and 1 cup roasted cauliflower per serving).
Difficulty Level: Easy
Nutrition Facts (per serving):
Calories: 512kcal | Carbohydrates: 72g | Protein: 20g | Fat: 28g | Saturated Fat: 4g | Polyunsatur
